Asparagus Vichyssoise

Ingredients

2 lb asparagus spears
3 1/4 c water divided
2 potatoes
2 ts chicken bouillon granules
3/4 c skim milk
1/4 ts salt
1/8 ts pepper
1/4 c water in
3 quart casserole
3 cups 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.)