2 pounds fresh asparagus
5 cups homemade or canned chicken broth
4 to 5 scallions, chopped
2 medium russet potatoes, peeled and cut into 1/2 inch cubes
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper sour cream or plain yoghurt and chopped fresh tomatoes for garnish
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 30 minutes longer. Serve garnished with a dollop of sour cream or yoghurt and chopped tomatoes. Makes 4 to 5 serving and can also be served cold.
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