Spicy Cream Of Asparagus Soup

• 1 tablespoon butter
• 1 onion, chopped
• 24 fluid ounces chicken broth
• 1 pound fresh asparagus spears, trimmed and halved crosswise
• 1 large Idaho potato, peeled and diced
• 1 jalapeno pepper, seeded and minced
• 1/3 cup heavy cream
• salt and ground black pepper to taste
• 1 dash hot pepper sauce (such as Tabasco(R)), or to taste

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.

butter, onion, fluid ounces chicken broth, potato, pepper, heavy cream, salt, pepper

Taken from www.allrecipes.com/recipe/220089/spicy-cream-of-asparagus-soup/ (may not work)