Tuesday, March 8, 2011

dinner at the Williams

i tried out a new soup recipe today that's healthy, frugal, and delish! i found it in an old issue of Better Homes and Gardens that I was perusing while I was at my internship the other day. i followed the recipe exactly and it turned out great. also, for a side dish i sliced a loaf of french bread and drizzled a little olive oil on top before toasting it in the oven.

the drinks are super simple cocktails. all you need for them is a can of frozen limeade concentrate (i prefer minute maid), and coconut rum. make the limeade exactly how the directions say on the can except substitute one of the cans of water for coconut rum. yum!


1-1/4 Lb. trimmed asparagus
1-1/4 Lb. potatoes, peeled and chopped
1 12oz. can evaporated milk
6 slices bacon
1 Tbsp. honey
Shredded lemon peel, Italian parsley, coarse salt, and/or freshly ground pepper

1. Reserve 1/3 of the asparagus. Combine remaining asparagus, potatoes, evaporated milk, 1/2 tsp. salt, 1/2 teaspoon black pepper, and 1-1/4 cups of water in a saucepan. Bring to boil and reduce heat. Simmer covered for 10 minutes. Blend soup in a blender or food processor, half at a time.
2. Cook bacon in a skillet and drain on paper towels. Keep about 1 Tbsp of bacon drippings in skillet to cook remaining asparagus. Cook 5 to 6 minutes.
3. Chop bacon and place in pie plate. Drizzle with honey and microwave for 30 seconds. Ladle soup in bowls and top with asparagus, bacon, and desired toppings.

Serves 4!

No comments:

Post a Comment