Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.75 Kcal (288 kJ) | ||
| Calories from fat | 39.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 14.13mg | 5% | |
| Sodium | 436.6mg | 18% | |
| Potassium | 284.89mg | 6% | |
| Total Carbs | 5.04g | 2% | |
| Sugars | 2.34g | 9% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 1.5mg | 8% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 30.85 Kcal (129 kJ) | ||
| Calories from fat | 17.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 7% | |
|---|---|---|---|
| Cholesterol | 6.34mg | 5% | |
| Sodium | 195.91mg | 18% | |
| Potassium | 127.83mg | 6% | |
| Total Carbs | 2.26g | 2% | |
| Sugars | 1.05g | 9% | |
| Dietary Fiber | 0.87g | 8% | |
| Protein | 0.84g | 4% | |
| Vitamin C | 7.6mg | 28% | |
| Iron | 0.7mg | 8% | |
| Calcium | 15.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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