Using ingredient mixture processor
Asparagus Vichyssoise
- 2 potatoes
- 3/8 mixture processor (into)
- 1,800 gr casserole
- 750 ml water divided
- 700 ml water
- 700 gr asparagus spears (fresh)
- 180 ml skim milk
- 60 ml water in
- 10 ml chicken bouillon granules
- 1 gr salt