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    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.