2 lb fresh asparagus spears
3 1/4 cup water divided
2 large potatoes (1 lb.)
1 peeled & diced
2 tsp chicken bouillon granules
3/4 cup skim milk
1/4 tsp salt
1/8 tsp white pepper
1 lemon rind strips (opt.)
Directions
Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C.
Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One
Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add
Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus
Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min.,
Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let
Mixture Cool Slightly. Pour About 1/3 Of Mixture Into Processor &
Process Until Smooth. Transfer Mixture To A 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.)
Servings: 8 servings
Asparagus Vichyssoise Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We can read the history of meal recipes back into the far past, at least as far into history as ancient Egypt, and possibly even further. In practice though, sadly, these ancient recipes were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef describes how the ancient Romans used a good variety of spices, including a few that will be familiar to modern cooks such as bay, fennel and parsley. In the 15th century, people returning from the crusades brought us many new spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new culinary innovations prompted an outbreak in publications on food, many of which still exist in academic collections. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Asparagus Vichyssoise recipe.
