Asparagus Soup

Asparagus Soup 2 pounds fresh asparagus 5 cups chicken broth 4 scallions, chopped 2 russet potatoes, peeled and cubed 1/4 teaspoon seasoned salt 1/4 teaspoon freshly ground pepper sour cream Snap off the tough ends of the asparagus. Cut asparagus into 1 inch pieces. Combine asparagus, broth, scallions and potatoes in crockpot. Cover; cook on low for 6 to 7 hours. Puree mixture in batches. Return to crockpot. Increase heat to high and season to taste. Heat for 30 minutes. Serve hot with sour cream as a garnish

Smiles from the LR

Contributed by :
* World Recipes Y-Group