1 ts Butter or margarine
1 cl Garlic, crushed
1/2 ts Curry powder
1/4 c Steamed, mashed yam or
– sweet potato 1 c Defatted chicken broth
1/2 c Evaporated skim milk
Salt & pepper to taste 2 ea Steamed asparagas spears-
– cut into pieces 1. In small saucepan, melt butter. Add garlic and curry powder and saute’
until garlic is soft. 2. Add yam and broth
3. Bring to boil, stirring constantly.
4. Stir in milk and heat without boiling. Adjust seasonings to taste.
5. Garnish with asparagas, if desired.