Spicy Cream Of Asparagus Soup

Ingredients

• Servings: 6
• 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
• 1/3 cup heavy cream
• salt and ground black pepper to taste
• 1 dash hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.