Cream of Asparagus Soup

Ingredients

• 3 bunches asparagus, (cut off the top three-four inches in 1 ½” lengths), discard remainder
• 2 stalks celery, diced, including leaves
• 10-oz. matchstix carrots
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, diced
• 32-oz. vegetable broth
• 4 cloves garlic, sliced or minced
• 2 cups water (or more vegetable broth)
• 3 bay leaves
• 1½ tsp. kosher salt
• 1 tsp. pepper
• 1 tsp. marjoram
• ½ to 1 tsp. tarragon, as desired
• ½ tsp. dill weed
• 2 tbsp. parsley
• ⅓ cup Bob’s Red Mill gluten free all-purpose flour
• 2 cups half-and-half cream
• water

Instructions

1. Fill crockpot with vegetable broth and 2 cups water.
2. Add asparagus, celery, carrots, bell peppers, onions, garlic, bay leaves, salt, pepper, marjoram, tarragon, dill weed and parsley.
3. Place crockpot on high heat for about 4-6 hours.
4. Mix ⅓ cup gluten free flour with enough water to fill measuring cup to the ½ cup measuring line.
5. Whisk to combine.
6. Add flour paste mixture to crockpot.
7. Then add cream and stir to combine.
8. Check seasonings. Add more if desired.
9. Allow crockpot to heat on low another 45 minutes to an hour.
10. Keep warm until ready to serve.

Notes

If you want a thicker soup then add an additional ⅓ to ½ cup gluten free flour and mix with water until smooth. Stir into crockpot to thicken soup.

This recipe can easily be made vegan by substituting coconut milk or almond milk for the half-and-half in the recipe.

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