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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Sylvia is a local dentists wife - whenever I see one of her recipes in my local newspaper, I cut it out - guaranteed to be good! Ingredients:
3 medium red potatoes, peeled and cut into chunks |
1 onion, cut into large chunks |
3 cups chicken broth |
1/2 cup butter |
2 garlic cloves, minced |
3 (14 ounce) cans asparagus, pieces drained and 1/2 cup juice from can reserved |
2 cups half-and-half |
salt |
pepper |
cayenne pepper, to taste |
Directions:
1. Boil potatoes and onion in broth in large pot until potatoes are tender (about 30 minutes).
2. Meanwhile, in small skillet, melt butter and saute garlic, do not brown. Set aside.
3. When potatoes are tender, drain broth from potatoes and onions but reserve broth.
4. Add butter, garlic, asparagus and reserved juice to potatoes and onions.
5. Put in blender, in small batches, and add broth and half-and-half a little at a time. Blend and pour back into pot through a strainer to remove fibrous part of asparagus.
6. Season to taste. Serve warm with crackers.
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