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 calories
carbohydrate: 18.2 g
cholesterol: 25.7 mg
fat: 7.3 g
fiber: 3.6 g
protein: 4.1 g
saturatedFat: 4.3 g
servingSize: -
sodium: 509.8 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat.

  2. Cook and stir onion in butter until translucent, about 5 minutes.

  3. Pour chicken broth over onions and bring to a boil.

  4. Stir in asparagus and potato, cover and cook until asparagus spears are tender, about 8 minutes.

  5. Mix in jalapeno pepper.

  6. 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.

  7. Stir in heavy cream.

  8. Season with salt, black pepper and hot sauce.

Recipe Yield

6 servings

Recipe Note

A very simple asparagus soup that adds a little kick to the standard recipe.

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