Subj : BH&G 3304
To   : All
From : Dave Drum
Date : Tue Jul 13 2021 06:15:00

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
 
MMMMM

.... What if conspiracies are invented by corporations to sell more tinfoil
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