Jan'S Cream Of Asparagus Soup For The Crock Pot

Name: Jan'S Cream Of Asparagus Soup For The Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus; 2 onions, minced finely; 2 potatoes, peeled, diced small; 2 celery ribs, diced small, with tops included; 2 carrots, diced; 2 garlic cloves, minced; 8 8 teaspoons vegetable bouillon granules or 8 bouillon cubes; 1 bay leaf; 1 tablespoon Worcestershire sauce; 1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley; 2 sprigs fresh thyme or 1 teaspoon dried thyme; 1 sprig fresh tarragon, chopped or 1 teaspoon dried tarragon; 1/4 cup fresh basil, minced or 2 teaspoons dried basil; 1 teaspoon seasoning salt (or to taste); 1/2 teaspoon white pepper; 1/4 cup cornstarch; 2 cups half-and-half; sour cream; chives, chopped

Servings: persons

1 lb fresh asparagus
2 onions, minced finely
2 potatoes, peeled, diced small
2 celery ribs, diced small, with tops included
2 carrots, diced
2 garlic cloves, minced
8 8 teaspoons vegetable bouillon granules or 8 bouillon cubes
1 bay leaf
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 sprig fresh tarragon, chopped or 1 teaspoon dried tarragon
1/4 cup fresh basil, minced or 2 teaspoons dried basil
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon white pepper
1/4 cup cornstarch
2 cups half-and-half
sour cream
chives, chopped

1
Break off and discard the tough, thick end of each asparagus spear.
2
Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper.
3
Add water to within 1 inch of the top of the crock pot.
4
Cover the crock pot and cook on high for 6-7 hours.
5
About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender.
6
Use a ladle to add some of the liquid from the crock pot to the blender.
7
Puree the mixture and add back in to the crock pot.
8
Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot.
9
Add the corn starch to the remaining half-and-half in the carton.
10
Close the carton well and shake vigorously.
11
Add the mixture to the crock pot.
12
Continue to cook on high for 1 hour, stirring occasionally.
13
Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.

229

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb fresh asparagus, 2 onions, minced finely, 2 potatoes, peeled, diced small, 2 celery ribs, diced small, with tops included, and more.

Yes, Jan'S Cream Of Asparagus Soup For The Crock Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!