Break off and discard the tough, thick end of each asparagus spear.
Chop the spears into 1/4-inch slices and add to the 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 6-7 hours.
About two 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 cup 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 chopped chives sprinkled on the sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	162.19 Kcal (679 kJ)
Calories from fat	68.16 Kcal
		% Daily Value*
Total Fat	7.57g	12%
Cholesterol	22.65mg	8%
Sodium	858.12mg	36%
Potassium	469.33mg	10%
Total Carbs	20.54g	7%
Sugars	5.18g	21%
Dietary Fiber	3.58g	14%
Protein	4.65g	9%
Vitamin C	9.5mg	16%
Vitamin A	0.5mg	16%
Iron	1.7mg	10%
Calcium	116.3mg	12%

Amount Per 100 g
Calories	73.85 Kcal (309 kJ)
Calories from fat	31.03 Kcal
		% Daily Value*
Total Fat	3.45g	12%
Cholesterol	10.31mg	8%
Sodium	390.72mg	36%
Potassium	213.7mg	10%
Total Carbs	9.35g	7%
Sugars	2.36g	21%
Dietary Fiber	1.63g	14%
Protein	2.12g	9%
Vitamin C	4.3mg	16%
Vitamin A	0.2mg	16%
Iron	0.8mg	10%
Calcium	53mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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