Crockpot Asparagus Soup

Crockpot Asparagus Soup
Serves 4-6

Ingredients:
2 lbs. fresh asparagus (woody ends snapped/cut off)
1 medium onion (or 6 green onions) chopped
3 garlic cloves, minced
1 stalk celery, chopped
1 large carrot cut into chunks, and/or 2 c. peeled and cubed potatoes (1/2” cubes)
1/4-1/2 tsp. seasoned salt (or sea salt)
1/4 tsp. ground black pepper
3 c. chicken broth/stock

Directions:
Rinse asparagus spears; cut into small 1” pieces . Make sure to chop onions, celery, carrots, and/or potatoes about same size. In a 4 to 5-quart crockpot combine asparagus with other veggies, and broth. Cover and cook LOW for 5 to 7 hours, until the veggies are tender. With a stick (immersion) blender (or transfer veggie chunks with some of the liquid to a food processor), puree the vegetable solids until somewhat smooth. Stir in the seasoned salt and pepper, tasting and adjusting amount of seasoning to taste.
Serve hot and garnished with a swirl of pureed roasted red pepper and/or with sour cream.

For stove top:
Bring all ingredients except salt and pepper to a boil.  Turn heat to low and simmer until veggies are tender.  Puree soup mixture in small batches in a blender (can use a immersion blender right there in the pot if you have one) until smooth.  Place back into pot and season with salt and pepper.  Reheat and serve hot.


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