Monday, August 30, 2010

Cream of Asparagus Soup (AKA Seaweed Soup)

So tonight's dinner started out as an innocent recipe. Sometimes... I take a recipe and it turns into more of an outline.... in which case, some ingredients turn into optional items... or their increments need serious adjustments. New ingredients come in to play. And the next thing I realize, I have a whole new recipe on my hands! At least the original was kind enough to supply the inspiration ;-)

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.

1 comment:

  1. I love it! Looks delicious. I'm looking forward to trying it.

    beck of