Spicy Cream of Asparagus Soup Recipe - Allrecipes.com
Spicy Cream of Asparagus Soup Recipe
  • READY IN 40 mins

Spicy Cream of Asparagus Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Apr 24, 2012

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.

 
Mar 04, 2012

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!

 
Mar 04, 2014

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.

 
Jul 21, 2014

Loved this recipe! I am the only one in the house so I cut in half and used half and half instead of the cream.

 
Jul 15, 2014

I fixed this soup for a family at church, doubled the recipe and didn't use the jalapino pepper because I wasn't sure if they really liked spicy food. I wish I had tripled it and the next time I will add the pepper but even without it, it was wonderful and I cannot wait to make it again.

 
Jun 27, 2014

Really enjoyed this recipe and so easy to prepare. Made the following changes: EVOO instead of butter. Added 2 cloves Garlic. Habanero instead of Jalapeno.. Ole'! Lowfat milk and cornstarch instead of heavy cream. Added asparagus tip in the end instead of pureeing them. Delicious!

 
Jun 09, 2014

Delicious! I followed the recipe pretty closely, except I added two cloves of garlic with the onion and skipped the dairy. Served with fresh sourdough bread. Soooo good.

 
Apr 27, 2014

Great soup! Even my picky eaters loved it. I added a couple extra steps because I just can't bring myself to follow any recipe to the letter. First of all, strain the asparagus after blended. I use a French sieve, or chinois, to extract all the pulp. Then, I boiled the diced potatoes separately and added them after blending. Also added a cup of diced cooked chicken breast and made a meal of it. I doubled the portions so I would have a few servings left for lunch this week.

 

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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 574 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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