Spicy Cream of Asparagus Soup

Name: Spicy Cream of Asparagus Soup
Total time: 40
Yield: 6
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

Recipe by Scott M from allrecipes.com

Lunch 40 Mins.

Ingredients

6 servings

•

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

Instructions

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.