Spicy Cream of Asparagus Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spicy Cream of Asparagus Soup calories by ingredient
Number of Servings: 6
Ingredients
-
1 Tablespoon butter
1 Onion, chopped
24 fluid ouces Vegetable broth
1 pound fresh asparagus spears, trimmed, cut into 2 inch pieces
1 large Idaho potato, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup light sour cream
1/2 cup Almond milk (unsweetened original)
1 teaspoon salt
1/4 teaspoon pepper (or to taste)
1 teaspoon lemon juice
1/8 teaspoon tabasco sauce (or to taste)
1/3 cup cheddar cheese
Directions
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