Spicy Cream of Asparagus Soup

Name: Spicy Cream of Asparagus Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams fresh asparagus spears, trimmed and halved crosswise; 1 Tbsp butter; 24 fluid ounces 24 fluid ounces chicken broth; 6 servings salt and ground black pepper to taste; 79 milliliters heavy cream; 1 large Idaho potato, peeled and diced; 1 jalapeno pepper, seeded and minced; 1 onion, chopped; 1 dash hot pepper sauce (such as Tabasco®), or to taste

Spicy Cream of Asparagus Soup might be just the soup you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 120 calories, 3g of protein, and 7g of fat per serving. If you have heavy cream, salt and ground pepper, chicken broth, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Melt butter in a large saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

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

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Butter

Onion

Pour chicken broth over onions and bring to a boil.

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Chicken Broth

Onion

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

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Asparagus

Potato

Mix in jalapeno pepper.

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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.

Ingredients you will need

Soup