Ingredients

2 pounds fresh asparagus
5 C. homemade or canned chicken broth
4 scallions to 5 chopped well
2 medium russet potatoes peeled, and cut into 1/2 inch cubes
1/4 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
Garnish:
Sour cream or plain yogurt
Chopped fresh tomatoes

Cooking Instructions

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 crock pot 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 crock pot. Stir in the seasoned salt and pepper. Cover and cook on high for 30 minutes longer. Serve garnished with a dollop of sour cream or yogurt and chopped tomatoes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: