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Cream of Asparagus Soup

Source of Recipe


France & Associates






List of Ingredients



• 1 lb. fresh asparagus
  
• 2 onions, finely minced
  
• 2 potatoes, peeled and diced small
  
• 2 ribs celery, tops included, diced small
  
• 2 carrots, diced
  
• 2 cloves garlic, minced
  
• 8 tsp granulated chicken bouillon (or 8 cubes)
  
• 1 bay leaf
  
• 1 Tbsp Worcestershire sauce
  
• 1/4 cup fresh chopped parsley (or 1 Tbsp dried parsley)
  
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
  
• 1 sprig fresh tarragon, chopped (or 1 tsp dried tarragon)
  
• 1/4 cup minced basil (or 2 tsp dried basil)
  
• 1 tsp seasoned salt (or to taste)
  
• 1/2 tsp white pepper
  
• *
  
• 1/4 cup cornstarch
  
• 2 cups (1 pint) half-and-half
  
• Sour cream
  
• Chopped chives
  






Instructions



1. Break off and discard the tough, thick end of each asparagus spear. Chop the spears into 1/4-inch slices and add to the crockpot along with all remaining ingredients down to and including the white pepper. Add water to within 1 inch of the top of the crockpot. Cover the crockpot and cook on HIGH for 6 to 7 hours.
   
   
2. About 2 hours before serving, use a slotted spoon to remove most of the vegetables to a blender. Use a ladle to add some of the liquid from the crockpot to the blender. Puree the mixture and add back in to the crockpot. Repeat once or twice more as necessary (you can leave some of the pieces in the crockpot for effect).
   
   
3. Add approximately 1 cup of the half-and-half to the crockpot. Add the cornstarch to the remaining half-and-half in the carton. Close the carton well and shake vigorously. Add the mixture to the crockpot. Continue to cook on HIGH for 1 hour, stirring occasionally.
   
   Serve in bowls with a dollop of sour cream and chopped chives sprinkled over the sour cream.
   
   






Final Comments


This is for a 5-quart crockpot; cut down the proportions if you have a smaller crockpot.