Spicy Cream of Asparagus Soup

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

INGRIDIENT

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

DIRECTION

Step: 1

Melt butter in a large saucepan over medium heat.

Step: 2

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

Step: 3

Pour chicken broth over onions and bring to a boil.

Step: 4

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

Step: 5

Mix in jalapeno pepper.

Step: 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.

Step: 7

Stir in heavy cream.

Step: 8

Season with salt, black pepper and hot sauce.