Menu Enter a recipe name, ingredient, keyword...

á-25400

Creamy Potato and Asparagus Soup

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 1/4 1 1/4
  • pounds fresh asparagus spears, trimmed
  • 1 1/4 1 1/4
  • pounds potatoes, peeled and chopped (1/2-inch pieces or smaller)
  • 1 1
  • 12 ounce can evaporated milk
  • 1/2 1/2
  • teaspoon salt
  • 1/2 1/2
  • teaspoon ground black pepper
  • 1 1/4 1 1/4
  • cups water
  • 6 6
  • slices bacon
  • 1 1
  • tablespoon honey
  • Toppings such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt, and/or freshly ground black pepper (optional)

Details

Preparation

Step 1

1. Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.
2. Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
3. Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.
4. To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.

You'll also love

Review this recipe

Parmesan-Rosemary Roasted Potatoes BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES