Spicy Cream Of Asparagus Soup

1. 1

   Melt butter in a large saucepan over medium heat.

2. 2

   Cook and stir onion in butter until translucent, about 5 minutes.

3. 3

   Pour chicken broth over onions and bring to a boil.

4. 4

   Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.

5. 5

   Mix in jalapeno pepper.

6. 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. 7

   Stir in heavy cream.

8. 8

   Season with salt, black pepper and hot sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.