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Print this Recipe    Asparagus Soup

Fresh Asparagus Soup

2 pounds fresh asparagus
5 cups homemade or canned chicken broth
4 scallions, chopped
2 medium russet potatoes, peeled and cut into l/2-inch cubes
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
Sour cream or plain yogurt and chopped, for garnish
fresh tomatoes

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.

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.

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