Ingredients Jump to Instructions ↓

  1. 1 large bunch asparagus (1-1/4 lb.), trimmed

  2. 1-1/4 lb. potatoes, peeled and chopped (1/2-inch pieces or smaller)

  3. 1 12-oz. can evaporated milk

  4. 6 slices bacon

  5. 1 Tbsp. honey

  6. Shredded lemon peel, Italian (flat-leaf) parsley, coarse salt and/or freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Directions 1. Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp. salt, 1/2 tsp. black pepper, and 1 1/4 cups water in saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth.

  2. Meanwhile, in skillet, cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 Tbsp. bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.

  3. Coarsely chop bacon and place in microwave-safe pie plate. Drizzle 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, and desired toppings. Makes 4 servings.


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