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Andy Lyons

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

356 calories; fat 15g; cholesterol 41mg; saturated fat 7g; carbohydrates 43g; mono fat 6g; poly fat 1g; trans fatty acid 0g; insoluble fiber 4g; sugars 17g; protein 15g; vitamin a 971.8IU; vitamin c 23mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 4.3mg; vitamin b6 0.5mg; folate 72.6mcg; vitamin b12 0.3mcg; sodium 673mg; potassium 1009mg; calcium 262.5mg; iron 3.2mg.
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