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"The belly rules the mind."--Spanish Proverb

Creamy Potato and Asparagus Soup-Recipe/Day #280 Recipe

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This recipe for Creamy Potato and Asparagus Soup-Recipe/Day #280 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large bunch asparagus (1 ¼ lb), trimmed
1 ¼ lb potatoes, peeled and chopped ½ inch pieces
1-12 oz can evaporated milk
6 slices bacon
1 Tbsp honey
½ tsp salt
½ tsp black pepper
1 ¼ cups water
Directions:
Directions:
Reserve about 1/3 of the asparagus. Combine remaining asparagus, potatoes, evaporated milk, salt, black pepper, and water in saucepan and bring to boil; reduce heat. Simmer, covered, 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup a half at a time until smooth.

Meanwhile, in a skillet, cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 Tbsp bacon drippings in skillet; add reserved asparagus and cook 5-6 minutes or until asparagus is crisp-tender, stirring occasionally.

Coarsely chop bacon and place in microwave safe pie plate. Drizzle with honey; cover with vented plastic wrap. Just before serving soup, microwave bacon for 30 seconds. To serve, ladle soup into bowls and top with asparagus, bacon, sour cream, shredded cheese or any other desired toppings.

 

 

 

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