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Jan's Cream Of Asparagus Soup
Ingredients
- 1 lb fresh asparagus
- 2 x onions finely chopped
- 2 x potatoes peeled, diced small
- 2 x ribs celery with leaves diced small
- 2 x carrots diced
- 2 x cloves garlic chopped
- 8 tsp granulated chicken or possibly vegetable bouillon (or possibly 8 bouillon cubes)
- 1 x bay leaf
- 1 Tbsp. Worcestershire sauce
- 1/4 c. minced fresh parsley (or possibly 1 tbspn dry parsley)
- 2 sprg fresh thyme (or possibly 1 tspn dry thyme)
- 1 sprg fresh tarragon minced or possibly 1 tspn dry tarragon)
- 1/4 c. chopped fresh basil (or possibly 2 tspns dry basil)
- 1 tsp seasoned salt
- 1/2 tsp freshly-grnd white pepper
- 1/4 c. corn starch
- 1 pt half-and-half divided Lowfat sour cream for garnish Minced chives
Directions
- Break off and throw away the tough, thick end of each asparagus spear. Chop the spears into 1/4-inch slices and add in to a 5-qt crockpot along with all other ingredients down to and including the white pepper. Add in water to within 1-inch of the top of the crockpot. Cover the crockpot and cook on HIGH for 6 to 7 hrs.
- About 2 hrs before serving, use a slotted spoon to remove most of the vegetables to a blender. Use a ladle to add in some of the liquid from the crockpot to the blender. Puree the mix and add in back in to the crockpot. Repeat once or possibly twice more as necessary (you can leave some of the pcs in the crockpot for effect).
- Add in approximately 1 c. of the half-and-half to the crockpot. Add in the corn starch to the remaining half-and-half in the carton. Close the carton well and shake vigorously. Add in the mix to the crockpot. Continue to cook on HIGH for 1 hour, stirring occasionally.
- Serve in bowls with a dollop of lowfat sour cream and chives sprinkled on the lowfat sour cream.
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