Spicy Cream of Asparagus Soup

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

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

3. 3

   Pour the chicken broth over the onions and bring it to a boil.

4. 4

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

5. 5

   Mix in the jalapeno pepper.

6. 6

   Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid down with a folded kitchen towel, and carefully start the blender with a few quick pulses to get the soup moving before letting it run to puree. Work in batches until smooth and pour into a clean pot.

7. 7

   Stir in the heavy cream.

8. 8

   Season with salt, black pepper, and hot sauce.

• Calories 118.2 kcal Moderate
• Protein 5.48 g Moderate
• Carbs 5.68 g Moderate
• Total Fat 7.96 g Moderate
• Saturated Fat 4.42 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 27.71 mg Moderate
• Sodium 456.47 mg Moderate
• Fiber 1.99 g Low Source
• Sugar 1.84 g Low Source
• Added Sugar 0.02 g Low Source
• Calcium 37.68 mg Low Source
• Iron 1.99 mg Moderate
• Potassium 271.66 mg Low Source
• Vitamin A 42.85 mcg_rae Low Source
• Vitamin C 7.76 mg Low Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅