Sylvia's Asparagus Soup
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
2 quarts
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
- Boil potatoes and onion in broth in large pot until potatoes are tender (about 30 minutes).
- Meanwhile, in small skillet, melt butter and saute garlic, do not brown. Set aside.
- When potatoes are tender, drain broth from potatoes and onions but reserve broth.
- Add butter, garlic, asparagus and reserved juice to potatoes and onions.
- 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.
- Season to taste. Serve warm with crackers.
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RECIPE SUBMITTED BY
My favorite cookbooks are River Roads I & II - published by the Baton Rouge Junior League - just the best of the best!
While I am a single woman, I love to cook and share recipes. My friends always ask me why I cook just for me - well, I gotta eat! And, I would much rather have something homemade than fast food or frozen entrees.
Bon Apetit
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