Recipe by Scott M
"A very simple asparagus soup that adds a little kick to the standard recipe."
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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!
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.
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.
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.
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! 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.
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.
* 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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