Asparagus Vichyssoise

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 10%
  • Fat: 1.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.3g
  • Carbohydrate: 23.1g
  • Fiber: 0.0g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 411mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 pound fresh asparagus spears (about 9 spears)
  • 1 cup canned low-sodium chicken broth, undiluted and divided
  • Vegetable cooking spray
  • 1/4 cup finely chopped onion
  • 1/2 cup peeled, diced potato
  • 1/2 cup evaporated skimmed milk
  • 1/4 teaspoon salt
  • Dash of ground white pepper
  • Lemon rind strips (optional)

Preparation

  1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus spears in half crosswise. Bring 1/4 cup chicken broth to a boil in a medium saucepan. Add asparagus; cover and cook over medium heat 5 minutes or until crisp-tender. Set aside asparagus in broth.
  2. Coat a small saucepan with cooking spray, and place over medium-high heat until hot. Add onion; saute until tender. Add remaining 3/4 cup broth and potato. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potato is tender.
  3. Combine potato mixture and asparagus, including broth, in container of an electric blender or food processor; cover and process until smooth. Transfer mixture to a bowl; stir in milk, salt, and pepper. Cover and chill. Stir before serving. Garnish with lemon rind strips, if desired.
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