Fresh Asparagus Soup

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Here's another one:

 

Fresh Asparagus Soup

 

From The Best Slow Cooker Cookbook Ever

 

2 pounds fresh asparagus

5 cups vegetable broth

4 scallions -- chopped

2 medium russet potatoes, peeled and cut into 1/2-inch cubes

1/4 teaspoon seasoned salt

1/4 teaspoon freshly ground pepper

Sour cream or plain yogurt -- for garnish

Chopped fresh tomatoes -- for garnish

 

1. Break off the woody, fibrous ends of the asparagus spears and discard.

Rinse the asparagus spears and cut into 1-inch pieces. Add to a 31/2-quart

electric slow cooker along with the broth, scallions, and potatoes.

 

2. Cover and cook on the low heat setting 6 to 7 hours, or until the

potatoes are tender. Increase the heat to the high setting.

 

3. Using a blender or food processor, puree the vegetable solids in batches,

with a little of the cooking liquid, until as smooth as possible. Return to

the liquid remaining in the slow cooker. Stir in the seasoned salt and

pepper. Cover and cook on high 30 minutes longer. Serve garnished with a

dollop of sour cream or yogurt and chopped tomatoes.

 

MAKES 4 TO 5 SERVINGS

 

Happy Cooking!

Jenny M., Moderator

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