Sylvia's Asparagus Soup

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. 1

   Boil potatoes and onion in broth in large pot until potatoes are tender (about 30 minutes).

2. 2

   Meanwhile, in small skillet, melt butter and saute garlic, do not brown. Set aside.

3. 3

   When potatoes are tender, drain broth from potatoes and onions but reserve broth.

4. 4

   Add butter, garlic, asparagus and reserved juice to potatoes and onions.

5. 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. 6

   Season to taste. Serve warm with crackers.