Spicy Cream of Asparagus Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A very simple asparagus soup that adds a little kick to the standard recipe. Ingredients:
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 |
Directions:
1. Melt butter in a large saucepan over medium heat.
2. Cook and stir onion in butter until translucent, about 5 minutes.
3. Pour chicken broth over onions and bring to a boil.
4. Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
5. Mix in jalapeno pepper.
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.
7. Stir in heavy cream.
8. Season with salt, black pepper and hot sauce.
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