Friday, September 24, 2010

Creamy Potato and Asparagus Soup

Fall is around the corner so I have been looking for new soups and I found my new favorite!!! I'm just sad it's no a food storage one but it's amazing.

1 large bunch asparagus (1 1/4 lb.) trimmed
1 1/4 lb. Potatoes, peeled and chopped- 1/2 in or smaller
1- 12oz. can evaporated milk- or make your own remember!
6 slices Turkey bacon, because it's healthier!
1 T. Honey
1 tsp. Pepper
1/2 tsp Salt
1 1/4 C Water
Shredded lemon peel
Italian flat leaf parsley chopped- if you happen to have it

1. Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp salt, 1 tsp pepper, and 1 1/4 C Water in medium saucepan.
Bring to boil, uncovered, then simmer for 10 min. covered until potatoes are tender. Cool down slightly and then transfer to food processor. If you have a small one only do a little bit at a time to make sure you get smooth consistency.
2. Cook bacon until crispy, save the grease in pan to then cook remaining asparagus in. Once asparagus in tender but still crispy it's done.
3. Chop up your parsley, grate the lemon, chop up bacon.
4. Stir soup over stove again to warm up- or just microwave real quick.
Top with bacon, lemon, parsley and 3 asparagus strips.