"A very simple asparagus soup that adds a little kick to the standard recipe." — Scott M
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24 fluid ounces
fresh asparagus spears, trimmed and halved crosswise
Idaho potato, peeled and diced
jalapeno pepper, seeded and minced
salt and ground black pepper to taste
hot pepper sauce (such as Tabasco®), or to taste
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.
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!
Loved it! We added cooked asparagus for another layer of texture. Although it tastes wonderful, you can eat a bigger bowl with a little something to chew in there. We added a Sriracha for heat, as the jalapeno did not have any, but it indeed added a nice flavor. We added the cilantro as suggested in another comment and loved it.
I've already rated this recipe a 5***** but wanted to edit & couldn't figure ot how to do that ! I did not add the cream at all & the soup was delicious without it. So I may need to change the name !
It was great. The jalapeno I used was pretty low on the scoville scale, so it wasn't spicy, but was still very very tasty.
I made ahead of time, so didn't add cream until just prior to serving. Wife's bowl was cleaned with bread :)
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Cream of Asparagus Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 65
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