- 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
- 1/3 cup heavy cream
- salt and ground black pepper to taste
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
- 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.
04/18/2018
recipepes.com
Spicy Cream of Asparagus Soup, recipe
PT15M
PT1H
5
455 calories
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