Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Fresh asparagus

  2. 5 cups 1185ml Homemade or canned chicken broth

  3. 4 Scallions - (to 5) - chopped good

  4. 2 Russet potatoes - peeled, and cut (medium) Into 1/2" cubes

  5. 1/4 teaspoon 1 1/3ml Seasoned salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper Garnish Sour cream or plain yogurt Chopped fresh tomatoes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 for 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 for 30 minutes longer. Serve garnished with a dollop of sour cream or yogurt and chopped tomatoes. This recipe yields 4 to 5 servings and can also be served cold.


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