Name: Spicy Cream of Asparagus Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter - 1 tablespoon; Onion, chopped - 1; Chicken broth - 24 fluid ounces; Fresh asparagus spears, trimmed and halved crosswise - 1 pound; Idaho potato, peeled and diced - 1 large; Jalapeno pepper, seeded and minced - 1; Heavy cream - ⅓ cup; Salt and ground black pepper to taste - ⅓ cup; Hot pepper sauce (such as Tabasco®), or to taste - 1 dash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Cream of Asparagus Soup

1. Butter - 1 tablespoon

2. Onion, chopped - 1

3. Chicken broth - 24 fluid ounces

4. Fresh asparagus spears, trimmed and halved crosswise - 1 pound

5. Idaho potato, peeled and diced - 1 large

6. Jalapeno pepper, seeded and minced - 1

7. Heavy cream - ⅓ cup

8. Salt and ground black pepper to taste - ⅓ cup

9. Hot pepper sauce (such as Tabasco®), or to taste - 1 dash

How to cook deliciously - Spicy Cream of Asparagus Soup

1. Stage

Melt butter in a large saucepan over medium heat.

2. Stage

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

3. Stage

Pour chicken broth over onions and bring to a boil.

4. Stage

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

5. Stage

Mix in jalapeno pepper.

6. Stage

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.

7. Stage

Stir in heavy cream.

8. Stage

Season with salt, black pepper and hot sauce.