MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Potato & Asparagus Soup
Categories: Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

1 1/4 lb Fresh asparagus spears;
- trimmed
1 1/4 lb Potatoes; peeled; in 1/2"
- pcs
1 12 ounce can evaporated
- milk
1/2 ts (ea) salt & black pepper
1 1/4 c Water
6 sl Bacon
1 tb Honey
Toppings such as finely
- shredded lemon peel, fresh
- Italian (flat-leaf)
- parsley, coarse salt, and/
- or fresh ground pepper
- (opt)

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.

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.

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.

To serve, ladle soup into bowls and top with asparagus,
bacon mixture, and, if desired, toppings.

Makes: 4 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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