Fresh Asparagus Soup
|Fresh asparagus||2 Pound|
|Chicken broth||5 Cup (80 tbs) (Homemade Or Canned)|
|Scallions||4 , chopped|
|Russet potatoes||2 Medium, peeled and cut into 1/2-inch cubes|
|Seasoned salt||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs) (Garnish)|
|Chopped fresh tomatoes||1⁄2 Cup (8 tbs) (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 3 1/2-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.