Spicy Cream of Asparagus Soup

Ingredients

• 1 pound asparagus spears fresh trimmed halved
• 1 tablespoon butter 
• 24 fluid ounces chicken broth 
• 6 servings salt and ground pepper black to taste
• 0.3 cup heavy cream 
• 1 large idaho potato diced peeled
• 1  jalapeno minced seeded
• 1  onion chopped
• 1 dash pepper sauce hot to taste tabasco® (such as )

Equipment

• sauce pan
• pot
• blender
• kitchen towels

Directions

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.