Spicy Cream of Asparagus Soup recipe
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Ingredients
- 1 tablespoon butter 1 onion, chopped 24 fluid ounces chicken broth 1 pound fresh asparagus spears, trimmed and halved crosswise 1 large Idaho potato, peeled and diced 1 jalapeno pepper, seeded and minced ⅓ cup heavy cream salt and ground black pepper to taste 1 dash hot pepper sauce (such as Tabasco®), or to taste
Nutrition Info
- 148.4 caloriescarbohydrate: 18.2 gcholesterol: 25.7 mgfat: 7.3 gfiber: 3.6 gprotein: 4.1 gsaturatedFat: 4.3 gservingSize: -sodium: 509.8 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Spicy Cream of Asparagus Soup
Directions
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Melt butter in a large saucepan over medium heat.
Cook and stir onion in butter until translucent, about 5 minutes.
Pour chicken broth over onions and bring to a boil.
Stir in asparagus and potato, cover and cook until asparagus spears are tender, about 8 minutes.
Mix in jalapeno pepper.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
Stir in heavy cream.
Season with salt, black pepper and hot sauce.