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Ingredients
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1 tablespoon butter
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1 onion, chopped
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24 fluid ounces chicken broth
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1 pound fresh asparagus spears, trimmed and halved crosswise
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1 large Idaho potato, peeled and diced
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1 jalapeno pepper, seeded and minced
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⅓ cup heavy cream
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salt and ground black pepper to taste
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1 dash hot pepper sauce (such as Tabasco®), or to taste
Directions
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Melt butter in a large saucepan over medium heat.
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Cook and stir onion in butter until translucent, about 5 minutes.
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Pour chicken broth over onions and bring to a boil.
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Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
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Mix in jalapeno pepper.
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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.
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Stir in heavy cream.
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Season with salt, black pepper and hot sauce.
Nutrition Facts (per serving)
148 | Calories |
7g | Fat |
18g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 148 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 4g | 22% |
Cholesterol 26mg | 9% |
Sodium 510mg | 22% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 4g | 13% |
Total Sugars 4g | |
Protein 4g | 8% |
Vitamin C 20mg | 23% |
Calcium 44mg | 3% |
Iron 2mg | 12% |
Potassium 483mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.