Spicy Cream of Asparagus Soup

Spicy Cream of Asparagus Soup

13
Scott M 0

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

Ingredients 40 m {{adjustedServings}} servings 148 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews 13

  1. 17 Ratings

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pd84
4/24/2012

This is a fantastic recipe..I love the slight hint of jalapeno. I made one minor change to the recipe, added some cilantro and it added a little bit more flavor and color to the soup! Thanks for the recipe.

lovestohost
3/4/2012

Mr. LTH really enjoyed this soup. I, too, enjoyed the flavor, but the texture was a bit off. There were strings and strings of asparagus that were less than appetizing. At the last minute, I realized I had light cream, not heavy, so I used that instead. I followed the rest of the recipe as written. This is definately worth giving a try (the jalaps provide a nice kick!). THANKS for the recipe, Scott M!

Phoebe
3/4/2014

Made this before but somehow the recipe changed. No jalapeno or hot stuff added, just sautéed garlic with the onions and used an immersion blender.