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Fresh Asparagus Soup
2 lb Fresh asparagus
5 c Homemade or canned chicken broth
4 Scallions, chopped
2 md Russet potatoes, peeled and cut into 1/2 inch cubes
1/4 ts Seasoned salt
1/4 ts Freshly ground pepper
Sour cream or plain yogurt and chopped fresh tomatoes, for garnish
Bread 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.
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.
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.
Note: This soup can be refrigerated and served cold.
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