Delicious deviled eggs with sriracha! I’m a huge fan of Sriracha. I enjoy deviled eggs. Here’s a terrific way to give a time-tested party favorite a bit extra zip!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 small boiling potatoes
- ¼ cup fat-free sour cream
- 1 pound asparagus
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 1 (8 ounce) package sliced fresh mushrooms
- 1 clove garlic, crushed
- ¼ cup dry white wine (Optional)
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Instructions
- Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
- Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
- Cut asparagus into 3 parts: woody ends, tips, and center pieces.
- Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
- Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
- Chop the middle segments of the asparagus.
- Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
- Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
- Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
- Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
- Season the soup with cayenne pepper, salt, and black pepper.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 485 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Grilled up a Costco sized bag of asparagus and made this with the leftovers. Delicious! Love the addition of the mushrooms and wine — they make the flavor brighter and more complex. Serve up with a buttered roll and enjoy!
I plan to make this again, but next time I’ll start my broth off with a couple of chicken legs. I’ll let that cool, skim off the fat, and pick off the meat to be added in with the asparagus tops. I also won’t worry about blending all of the potatoes. My husband loves the taste, but likes a chunkier soup. Oh, I also flavored it with cumin, paprika, and Tony Chachere’s .
I used bone broth and chicken broth for the liquid, otherwise followed the recipe. My family loved this soup.
It was really good. I made it according to the recipe and everyone loved it.
I made with my own homemade 4 cups vegetable and 2 cups chicken broth. To make clean up easier and because my blender can’t hold six cups at one time, I used my hand beaters to whip the potatoes and half the broth mixture, right in the stock pot. I did use the blender for the asparagus/onion/garlic mixture with remaining broth, then incorporated it with the potato mixture. I skipped the microwave step and just sauteed my asparagus tips in with the mushrooms. This surely had a nice asparagus flavor, and I like how the cook incorporated all parts of the asparagus, even the woody parts…part of what intrigued me to try this soup recipe. However my soup was pretty watery and we like it thicker, so I mixed a tablespoon of cornstarch in 1/4 cup of 2% milk and that thickened it up nicely and made it more creamy. My husband felt it was bland and threw in some cheese and said bacon would be great too, I tried to explain this is guilt-free. I did use Cream of Sherry for the wine. I would add more garlic/onions/potatoes if I made again, and then maybe some extra seasonings.
Very flavorful and not too rich. I substituted Fage non-fat greek yogurt for the sour cream which was great.