Spicy Cream of Asparagus Soup

4.80 (50)
⏱ 40 mins 🍽 ['6', '6 servings'] 🌶 american 🏷 Main course

This American lunch soup combines fresh asparagus with potato for body, while jalapeno and a dash of hot pepper sauce provide a gentle heat. The vegetables are simmered in broth before being pureed until velvety. A swirl of heavy cream adds a final touch of richness, creating a comforting yet piquant bowl. It's a straightforward recipe ready in about 40 minutes and yields six servings.

Spicy Cream of Asparagus Soup

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
  • 0.33333334326744 cup heavy cream
  • salt and ground black pepper to taste
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste

Method

  1. Place the butter in a large saucepan and melt it.
  2. Add the chopped onion to the pan and cook, stirring, for about 5 minutes until it becomes translucent.
  3. Pour the chicken broth into the saucepan with the onions and bring the liquid to a boil.
  4. Add the asparagus and diced potato to the pan, cover it, and cook for about 8 minutes until the asparagus is tender.
  5. Incorporate the minced jalapeno pepper into the soup.
  6. Transfer the soup to a blender in batches, filling it no more than halfway. Secure the lid with a folded towel, pulse a few times initially, then puree until smooth. Pour the pureed soup into a clean pot.
  7. Stir the heavy cream into the blended soup.
  8. Add salt, ground black pepper and hot pepper sauce to your preferred taste.

Nutrition (per serving)

Calories148 kcal
Fat7 g
Sugars4 g
Protein4 g
Sodium510 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorScott M