Spicy Cream of Asparagus Soup 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
• 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 the chopped onion in the melted butter until it becomes translucent, about 5 minutes.
3. Pour chicken broth into the saucepan with the onions and bring the mixture to a boil.
4. Add the asparagus spears and diced potato, then cover the pot and cook until the asparagus is tender, around 8 minutes.
5. Mix in the minced jalapeno pepper and stir to combine.
6. Carefully pour the soup into a blender, filling the blender pitcher no more than halfway full. Secure the lid with a folded kitchen towel.
7. Start the blender on low, using a few quick pulses to get the soup moving before allowing it to fully puree until smooth. Repeat in batches until the entire soup is blended.
8. Pour the pureed soup into a clean pot, then stir in the heavy cream.
9. Season the soup with salt, black pepper, and a dash of hot sauce to taste.
10. Serve hot and enjoy!

Nutrition Facts (per serving):

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.