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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

Nutrition Info

148.4 calories carbohydrate: 18.2 g cholesterol: 25.7 mg fat: 7.3 g fiber: 3.6 g protein: 4.1 g saturatedFat: 4.3 g servingSize: - sodium: 509.8 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

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.

6 servings

A very simple asparagus soup that adds a little kick to the standard recipe.