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2013-02-21 digital edition

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2013-02-21 / General Stories

From the Chef’s Corner

Creamy Potato and Asparagus Soup
by Chef Deedle

One thing that gets me through the winter months is mouth watering and tasty soups. My wife and I enjoy cooking different soups from Mexican, Italian, and American recipes. All good.

1 lg. bunch asparagus trimmed
1 ¼ lb. potatoes, peeled and chopped (1/2 inch pieces or smaller)
1 pint half and half
6 slices bacon
1 T honey
shredded lemon peel
Italian flat-leaf parsley
Kosher salt, to taste
Fresh ground black pepper, to taste
1 ½ cups chicken broth

Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, half and half, salt, pepper, and chicken broth in saucepan. Bring to boiling; reduce heat. Simmer covered 10 minutes or until potatoes are tender; cool slightly. In blender or food processor, blend or process soup, half at a time, until smooth.

Meanwhile, in skillet, cook bacon until crisp. Drain on paper towels;setaside.Reserve1Tbacondrippingsinskillet.Add reserved asparagus. Cook 5 to 6 minutes or until asparagus is crisp tender, stirring occasionally.

Coarsely chop bacon and place in microwave-safe pie plate. Drizzle with honey; cover with vented plastic wrap. Just before serving microcook on 100% power (high) 30 seconds. To serve, ladle soup into bowls and top with asparagus, bacon, and desired toppings.

Very tasty!

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