Cream of Asparagus Soup

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Cream of Asparagus Soup (Veg Slow Cooker)

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 52

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup butter

2 medium onions -- diced

2 pounds potatoes -- peeled and diced

3 pounds asparagus -- cut into 1-inch pieces (tips reserved for

garnish)

1 quart vegetable broth -- (see separate recipe)

2 cups half and-half

salt and white pepper -- to taste

1/3 teaspoon nutmeg -- or to taste

cream or sour cream -- for garnish

 

Garnish this soup with a small dollop of cream or sour cream in the center with

a few steamed asparagus tips floating on top. Hot bread and a crisp carrot

salad would be good accompaniments.

 

In a saucepan, heat butter on medium-high heat and sauté onions for about 5

minutes, until soft. Transfer onions to the slow cooker. Add potatoes,

asparagus and vegetable broth. If broth does not cover vegetables, add water to

just cover vegetables. Cover and cook on low heat for 6 to 8 hours or until

asparagus is tender.

 

Transfer contents to a blender container and purée until smooth. Return mixture

to slow cooker and stir in half-and-half. Add salt, white pepper and nutmeg to

taste. Set cooker on high heat and cook for about 15 minutes, until soup is

warm enough to serve.

 

S(Mailing Lists):

" Kathleen <kmschuller on 20 Nov 2001 "

 

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Per Serving (excluding unknown items): 304 Calories; 14g Fat (39.3% calories

from fat); 8g Protein; 40g Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol;

940mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 3 Fat.

 

NOTES : Posted to Veg-Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0