Description
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
- ⅓ cup heavy cream
- salt and ground black pepper to taste
- 1 dash hot pepper sauce (such as Tabasco®), or to taste
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6