Spicy Cream of Asparagus Soup

Scott M

"A very simple asparagus soup that adds a little kick to the standard recipe."
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40 servings
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Original recipe yields 6 servings

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  1. Trim asparagus and cut in half. Peel and dice potato. Peel and chop onion. Chop jalapeno, discarding seeds.
  2. In a large saucepan, melt butter and saute onions until they are translucent.
  3. Add chicken broth and heat on high until it boils. Add asparagus, the potato and boil with top on for 8 minutes or until asparagus is tender.
  4. Add jalapeno.
  5. Using a blender, blend mixture until smooth and return to saucepan.
  6. Stir in heavy cream.
  7. Add tabasco, salt, and pepper to taste.


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