Monday, February 21, 2011

Creamy Potato and Asparagus Soup

{Meatless Monday}

Here's what you need:

1  large bunch  asparagus (1-1/4 lb.), trimmed 
1-1/4  lb.  potatoes, peeled and chopped (1/2-inch pieces or smaller) 
1  12-oz. can  evaporated milk
1  Tbsp.  honey

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.

 Place reserved asparagus spears to the a little oil in skillet. Cook 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Drizzle honey into soup and stir.
To serve, ladle soup into bowls and top with asparagus and desired toppings (parsley, coarse salt, fresh ground pepper). Makes 4 servings.

I really need to buy asparagus more!  We loved this soup...and I loved how easy and simple the recipe was.  You could also top with some pepper jack cheese to give it a little kick...mmmmm....that sounds good to me!


  1. The written instructions (but not the ingredient list) mention bacon. I'm assuming you didn't use it and it was still delicious? My husband loves asparagus; I'm excited to try this sometime.

  2. Thanks for pointing that out Marcy! Yes, I just left out the bacon (and have now edited the post) and it was very yummy! Maybe a good compromise would be a few bacon bits sprinkled on top! ; )