Friday, February 15, 2008

Cream of Potato and Asparagus Soup

We had leftover steamed asparagus handy so I thought I would combine it with potatoes and make a meal we could eat on this Friday during Lent.

Recipe:

1/2 lb. asparagus (cooked or uncooked), sliced into diagonal pieces
2 large potatoes (peeled and sliced)
3 cups water
3 garlic cloves, minced
1 bunch green onions, sliced thinly
2 tablespoons butter or olive oil
1 cup half-n-half or milk
Salt and pepper to taste

Heat a saucepan and melt your butter or heat your oil. Add the garlic and green onions and sauté for at least 3 minutes. Add the asparagus, potatoes, water and season to taste. Simmer medium-low until the potatoes are cooked. Let the soup cool and then proceed to blend either with the hand held emulsifier or blender. Add the milk and stir.

We are having this soup with homemade pizza rounds.

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