Spicy Cream of Asparagus Soup

Jalapeno peppers and a dash of hot sauce add heat to this simple cream of asparagus soup.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 148 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• salt and ground black pepper to taste
• 1 jalapeno pepper, seeded and minced
• 24 fluid ounces chicken broth
• 1 dash hot pepper sauce (such as Tabasco®), or to taste
• 1 pound fresh asparagus spears, trimmed and halved crosswise
• 1 large Idaho potato, peeled and diced
• 0.33333334326744 cup heavy cream

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat.

Step 2

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

Step 3

Pour chicken broth over onions and bring to a boil.

Step 4

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

Step 5

Mix in jalapeno pepper.

Step 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.

Step 7

Stir in heavy cream.

Step 8

Season with salt, black pepper and hot sauce.