Spicy Cream of Asparagus Soup

Spicy Cream of Asparagus Soup

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Scott M
Recipe by  Scott M

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (7)

Rate This Recipe
pd84
8

pd84

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
5

lovestohost

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
1

Phoebe

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.

More Reviews

Similar Recipes

Cream of Asparagus Soup I
(312)

Cream of Asparagus Soup I

Cream of Fresh Asparagus Soup II
(302)

Cream of Fresh Asparagus Soup II

Cream of Asparagus Soup II
(80)

Cream of Asparagus Soup II

Cream of Fresh Asparagus Soup I
(78)

Cream of Fresh Asparagus Soup I

Cream Of Carrot Soup
(41)

Cream Of Carrot Soup

Cream of Asparagus and Mushroom Soup
(31)

Cream of Asparagus and Mushroom Soup

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Asparagus Soup I

>

next recipe:

Cream of Asparagus Soup II