BACON AND POTATOES AND ASPARAGUS FOR THE SOUP KITCHEN ENJOY DAN:

ASPARAGUS SOUP WITH POTATOES AND BACON by CHEF DAN:

Serves 20

INGREDIENTS:

5 pounds fresh asparagus

2 cups broth

3 onions, chopped 10 garlic cloves, minced

13 slices of bacon

10 potatoes peeled and quarter

1 tablespoon (EACH) salt and pepper

2 tablespoon lemon juice

7 cups milk

2 cups yogurt

DIRECTIONS:

1.   Cut the tops of 12 asparagus, 1-1/2-inches from the top.

2.   Halved lengthwise into 1/2-inch pieces.

3.   Reserve a few asparagus tips for garnish.

4.   Cut stalks and all remaining ingredients into 1/2-inch pieces.

5.   Place bacon in a skillet and cook over medium-high heat.

6.   Turning occasionally for about 10 minutes.

7.   Remove and transfer to a plate lined with paper towels.

8.   Stir in the asparagus, onion and garlic with 2 cups of broth.

9.   Bring to a boil, and then reduce to simmer for 5-7 minutes, keep warm.

10.                 Place the potatoes in a stock-pot and cover with salted water.

11.                Bring to a boil and then reduce to medium-low, cover and simmer for 20 minutes, drain.

12.                Transfer cooked potatoes to a soup pot and mash with a potato masher, leaving some chunks for texture.

13.                Stir in the milk, yogurt and lemon juice.

14.                Place soup over medium-low.

15.                Crumble beacon slices and the onion mixture into the soup.

16.                Season with salt and pepper.

17.                Simmer until soup thickens about 20 minutes.

18.                Garnish with reserves asparagus spears.

ENJOY DAN:                                     BON-APPETITE!!