Crockpot Cream of Asparagus Soup
1.5 lbs of Asparagus cut into approximate 1 - 2 pieces.
1 yellow onion, chopped
2 red potatoes, chopped
4.5 c chicken broth
1/2 tsp salt
1/2 tsp ground black pepper
1 T of gluten free soy sauce
dash of creole seasoning (approximately 1/8 tsp)
dash of italian seasoning (approximately 1/8 tsp)
1/2 c half & half (or if you're like me and frequently decide to skip the half and half when shopping, just use some milk)
Put all ingredients down to half and half in the crockpot and cook on low for 6-7 hours. Use an immersible blender until everything is blended thoroughly. If you don't blend long enough there will be strings from the asparagus stalks, like celery. Taking a spoonful to test will let you know if you've blended long enough. Then add the half & half (or milk) before serving.
This soup has great flavor with some kick to it! It wasn't overly spicy, so my kids all ate it with great enthusiasm. They dubbed it seaweed soup. I went with it.