Spicy Cream of Asparagus Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tablespoon butter1 Onion, chopped24 fluid ouces Vegetable broth1 pound fresh asparagus spears, trimmed, cut into 2 inch pieces1 large Idaho potato, peeled and diced1 jalapeno pepper, seeded and minced1/2 cup light sour cream1/2 cup Almond milk (unsweetened original)1 teaspoon salt1/4 teaspoon pepper (or to taste)1 teaspoon lemon juice1/8 teaspoon tabasco sauce (or to taste)1/3 cup cheddar cheese
1. Melt butter in large saucepan over medium heat.
2. Cook and stir onion in butter until translucent, about 5 minutes.
3. Pour vegetable broth over onions, and bring to 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 then halfway full. Puree in batches until smooth and pour into a clean pot.
7. Add sour cream, milk, salt, pepper, lemon juice, and hot sauce.
8. Heat throughly, and serve with cheddar cheese.
Serving Size: Makes 6 1-cup servings
2. Cook and stir onion in butter until translucent, about 5 minutes.
3. Pour vegetable broth over onions, and bring to 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 then halfway full. Puree in batches until smooth and pour into a clean pot.
7. Add sour cream, milk, salt, pepper, lemon juice, and hot sauce.
8. Heat throughly, and serve with cheddar cheese.
Serving Size: Makes 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 163.2
- Total Fat: 6.2 g
- Cholesterol: 18.0 mg
- Sodium: 941.7 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.3 g
- Protein: 7.0 g
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