| | Asparagus Potato Chowder 2 cups of chicken stock
3 medium red skinned potatoes, peeled and diced
1 small onion, chopped
1/2 teaspoon of salt
1/8 teaspoon of ground nutmeg
10 ounce package of frozen cut asparagus
Salt and pepper to taste
1 1/2 cups of half and half or light cream
4 ounces of package cream cheese with pimiento cheese, softened |
|
Combine the chicken stock, potatoes, onion, salt, and nutmeg in saucepan. Bring the mixture to a boil. Lower heat. Cover and simmer for about 5 minutes. Add the frozen asparagus and return mixture to boil. Lower heat. Cover and simmer for about 5 minutes, or until vegetables are crisp tender. Add salt and pepper to taste. In a mixing bowl blend softened cream cheese with half and half or light cream. Stir the mixture into saucepan. Continue stirring until blended. Do not boil. Serve at once in a warm tureen or warm individual soup bowls.
Makes 4 servings Asparagus Potato Soup 2
14 ounce can of can cut spears asparagus
1 tablespoon of margarine or butter
1 cup of water
1 teaspoon of instant chicken bouillon
3/4 cup of mashed potato flakes
1 cup of Half & Half
1 teaspoon of chopped fresh dill OR 1/4 tsp. dill weed
Dash of pepper
Drain asparagus, reserving liquid. In medium saucepan, sauté onion in butter until tender. Add asparagus liquid, water and chicken bouillon. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat; stir in potato flakes until blended. Add asparagus, Half & Half, dill and pepper. Return to heat; heat thoroughly. Serves 4. |
