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Jan's Cream of Asparagus Soup

Jan's Cream of Asparagus Soup is built on Fresh Asparagus, Onions, Potatoes, Ribs Celery With Leaves, and Carrots. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 2
• 2
• 2
• 2
• 2 clove
• 8 tsp
• 1
• 1 tbsp
• 1/4 cup
• 2 sprig
• 1 sprig
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1/4 cup
• 1 pt

Method (preview)

1. 1

   Chop the spears into 1/4-inch slices and add to a 5-quart crockpot along with all remaining ingredients down to and including the white pepper.

2. 2

   Add water to within 1-inch of the top of the crockpot.

3. 3

   Cover the crockpot and cook on HIGH for 6 to 7 hours.

4. 4

   About 2 hours before serving, use a slotted spoon to remove most of the vegetables to a blender.

5. 5

   Use a ladle to add some of the liquid from the crockpot to the blender.

6. 6

   Puree the mixture and add back in to the crockpot.

7. 7

   Repeat once or twice more as necessary (you can leave some of the pieces in the crockpot for effect).

8. 8

   Add approximately 1 cup of the half-and-half to the crockpot.

9. 9

   Add the corn starch to the remaining half-and-half in the carton.

10. 10

    Close the carton well and shake vigorously.

11. 11

    Add the mixture to the crockpot.

12. 12

    Continue to cook on HIGH for 1 hour, stirring occasionally.

13. 13

    Serve in bowls with a dollop of sour cream and chives sprinkled on the sour cream.

14. 14

    This recipe yields?? servings.

15. 15

    "Waldine Van Geffen on www.prodigy.net Food BB"

16. 16

    S(Formatted for MC5)

17. 17

    Cholesterol; 1605mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 11

18. 18

    Vegetable; 0 Fat; 0 Other Carbohydrates.