Asparagus Vichyssoise

Ingredients

• 0.5 pound asparagus spears fresh ( 9 spears)
• 1 cup chicken broth low-sodium undiluted canned divided
• 1 Dash ground pepper white
• 0.3 cup onion finely chopped
• 0.5 cup potatoes diced peeled
• 0.3 teaspoon salt 
• 0.5 cup evaporated skimmed milk 

Equipment

• food processor
• bowl
• sauce pan
• knife
• blender
• peeler

Directions

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