Hey Chile-Heads! Today I'll be showing you a delicious new soup recipe of mine: Spicy Asparagus Soup. We're going to take some seasonal thick stalk asparagus and blend them together with some simple ingredients to them to make a mouth-watering meal for you and your family to enjoy! It's super healthy, spicy from adding NM green chile, and easy to whip up any night of the week. You're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Spicy Asparagus Soup
Ingredients:
2 lbs thick asparagus stalks cut into 1 inch pieces
1 tbsp butter
1 tbsp olive oil
2 garlic cloves
3 green onions, chopped into ¼ inch pieces
¼ cup of chopped green chile
2 cups chicken broth
1 tsp kosher salt
¼ cup of heavy cream
Directions:
Cut wooded part of 2 lbs of thick asparagus stalks. Then cut into 1 inch pieces and set aside. Add 1 tbsp butter and 1 tbsp olive oil to a medium sized saucepan. When the butter has melted add 2 garlic cloves and 3 chopped green onions. Cook for about 2 minutes, or just until the garlic is fragrant. Now add the asparagus and cook for another 5 minutes. Next add ¼ cup of chopped green chile and mix until combined. Add the 2 cups chicken broth and bring it up to a boil. Add 1 tsp kosher salt, mix and turn the heat down to a low simmer and cover. Cook for 15 - 20 minutes, or until the asparagus is fork tender.
Using an immersion blender, or regular blender, blend until smooth. Now add ¼ cup of heavy cream and mix until combined. Serve with steamed asparagus tips, chives and a little drizzle of cream. Enjoy!
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