Fresh Asparagus Soup (Recipe)

When fresh asparagus is plentiful, whip up a pot of this full-flavored, rich texture soup that is thickened by pureeing the vegetables.  For best results when pureeing, add only a small amount of the cooking liquid to the vegetables.

Ingredients

2 pounds fresh asparagus

5 cups homemade or canned chicken 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 and chopped fresh tomatoes, for garnish

Steps

1.  Break of the woody, fibrous ends of the asparagus spears and discard.  Rinse the asparagus spears and cut into 1-inch pieces.  Add to 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.  Serve garnished with a dollop of sour cream or yogurt and chopped tomatoes.