Ingredients

1 pound fresh asparagus
2 onions finely minced
2 potatoes peeled, diced small
2 ribs celery with leaves diced small
2 carrots diced
2 cloves garlic minced
8 tsp. granulated chicken or vegetable bouillon or 8 bouillon cubes
1 bay leaf
1 Tbsp. Worcestershire sauce
1/4 C. chopped fresh parsley or 1 Tbsp. dried parsley
2 sprigs fresh thyme or 1 tsp. dried thyme
1 sprig fresh tarragon chopped or 1 tsp. dried tarragon
1/4 C. minced fresh basil or 2 tsp. dried basil
1 tsp. seasoned salt
1/2 tsp. freshly ground white pepper
1/4 C. corn starch
1 pint half-and-half divided
Sour cream for garnish
Chopped chives

Cooking Instructions

Break off and discard the tough, thick end of each asparagus spear. Chop the spears into 1/4 inch slices and add to a 5 quart crock pot along with all remaining ingredients down to and including the white pepper. Add water to within 1 inch of the top of the crock pot. Cover the crock pot and cook on high for 6 to 7 hours. About 2 hours before serving, use a slotted spoon to remove most of the vegetables to a blender. Use a ladle to add some of the liquid from the crock pot to the blender. Puree the mixture and add back in to the crock pot. Repeat once or twice more as necessary you can leave some of the pieces in the crock pot for effect. Add approximately 1 C. of the half-and-half to the crock pot. Add the corn starch to the remaining half-and-half in the carton. Close the carton well and shake vigorously. Add the mixture to the crock pot. Continue to cook on high for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and chives sprinkled on the sour cream.
 
 
 "For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)