Ingredients[]
- 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
Directions[]
- Snap Off The Tough Ends of The asparagus.
- Cut asparagus Into 1 InchPieces.
- Combine asparagus, Broth, Scallions And potatoes in Crockpot.
- Cover; Cook on Low For 6 to 7 Hours.
- Puree Mixture in Batches. ReturnTo Crockpot.
- Increase Heat to High And Season to Taste. Heat For 30Minutes.
- Serve Hot With sour cream as a Garnish
Smiles From The Lr
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