Asparagus Soup

Asparagus Soup
Serving Size: 8

Categories: 20 Carbs or less;
WW Points - 2

2 pounds fresh asparagus -- woody ends snapped off
5 cups low sodium chicken broth
3 cups water
5 green onions -- finely chopped
1 1/2 cups potatoes -- peeled and cut in 1/2" cubes
1/4 teaspoon black pepper
chopped fresh parsley -- for garnish
1/2 teaspoon kosher salt

Rinse asparagus spears; cut into 1-inch lengths.

Reserve a few small asparagus tips to microwave or steam for a garnish for
each serving.

In crock-pot, combine asparagus with the broth, green onions, and potatoes.
Cover and cook LOW for 5 to 7 hours, until the potatoes are tender.

Increase temperature setting to HIGH

With a blender (I use an emersion blender) or food processor, puree the
vegetable solids in batches, with a little of the cooking liquid, until
somewhat smooth.

Return to the liquid remaining in the slow cooker. Stir in the seasoned salt
and pepper, tasting and adjusting amount of seasoning to taste.

Cover and cook on high 30 minutes longer.

Serve garnished with a few cooked asparagus tips or fresh parsley.

NOTE: if you omit the ½ tsp. salt from this recipe you will only have 332 mg
sodium.

Per Serving (excluding unknown items): 83 Calories; trace Fat (2.6% calories
from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
449mg Sodium.

Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.