Ingredients:
- 2 pounds fresh asparagus, woody ends snapped or cut off
- 5 cups chicken broth
- 6 green onions, finely chopped
- 2 cups cubed peeled baking potatoes (1/2-inch cubes)
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon freshly ground pepper
- chopped fresh parsley, for garnish, if desired
Preparation:
Rinse asparagus spears; cut into 1-inch lengths. If desired, reserve a few small asparagus tips to microwave or steam for a garnish for each serving. In 3 1/2 to 5-quart crockpot combine asparagus with the broth, green onions, and potatoes. Cover and cook LOW for 5 to 7 hours, until the potatoes are tender. Increase temperature setting to HIGH. With a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until somewhat smooth. Return to the liquid remaining in the slow cooker. Stir in the seasoned salt and pepper, tasting and adjusting amount of seasoning to taste. Cover and cook on high 30 minutes longer. Serve garnished with a few cooked asparagus tips or fresh parsley, if desired. A swirl of pureed roasted red pepper with sour cream would make a nice garnish for this soup, also. Makes about 4 servings.
More Asparagus Recipes
Asparagus Salad
Asparagus Ham Roll-Ups
Asparagus with Almond Butter Sauce
Shrimp and Asparagus
Macaroni with Ham and Asparagus
Quiche with Asparagus
Asparagus with Pasta
Asparagus Strata
Asparagus Casserole with Mushrooms
Asparagus Casserole Recipe with Cheese
Ham and Asparagus Casserole
Asparagus Casserole II
Asparagus au Gratin
Asparagus Casserole
Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole
Chicken Asparagus Casserole
Asparagus Index
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
