Sylvia's Asparagus Soup Recipe

Name: Sylvia's Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red potatoes, peeled and cut into chunks; 1 onion, cut into large chunks; 3 cups chicken broth; ½ 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

Servings: persons

3 medium red potatoes, peeled and cut into chunks
1 onion, cut into large chunks
3 cups chicken broth
½ 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

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.
3
Set aside.
4
When potatoes are tender, drain broth from potatoes and onions but reserve broth.
5
Add butter, garlic, asparagus and reserved juice to potatoes and onions.
6
Put in blender, in small batches, and add broth and half-and-half a little at a time.
7
Blend and pour back into pot through a strainer to remove fibrous part of asparagus.
8
Season to taste.
9
Serve warm with crackers.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 medium red potatoes, peeled and cut into chunks, 1 onion, cut into large chunks, 3 cups chicken broth, ½ cup butter, and more.

Yes, Sylvia's Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sylvia's Asparagus Soup

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