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Spicy Asparagus Soup

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  • Author: Ericka Sanchez
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes

Description

A warm, creamy soup for a cold day.  Serve this for lunch or as an accompaniment to a hearty meal.


Ingredients

Scale

2 tablespoons Land O Lakes® Butter with Canola Oil
1 ½ cup white onion, chopped
6 cups asparagus, chopped (reserve a few tops for garnish)

5 garlic cloves
2 large serrano peppers, seeds removed and finely chopped (save a few slices for garnish)

4 cups vegetable broth

1 ½ cups russet potatoes, cooked and cubed

1 ½ teaspoon salt

1 teaspoon black pepper (plus more for garnish)


Instructions

Melt Land O Lakes® Butter with Canola OIl in a large saucepan over medium heat. Add onion and cook until it begins to soften, about 2 minutes.

Add asparagus, garlic, and serrano peppers.  Cook for 5 minutes, stirring frequently.  Add broth and potatoes.  Bring to a simmer and add salt and pepper.  Reduce heat and simmer for 10 minutes.

Using an immersion blender or transfer to a blender container, blend until smooth.  Serve immediately.  Garnish with asparagus tops, serrano pepper slices and a sprinkle of black pepper.