Asparagus Vichyssoise

Ingredients

700 gr asparagus spears
750 ml water divided
2 potatoes
10 ml chicken bouillon granules
180 ml skim milk
1 gr salt
1 gr pepper
60 ml water in
1,800 gr casserole
700 ml water
3/8 mixture processor

Instructions

Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0.5. Chol. 0.)