Spicy asparagus soup

1lb asparagus chopped in half bottoms cut off and discarded

1 or 2 jalapeño peppers

1 red onion chopped

2tbsp butter or olive oil

One 32 ounce carton veggie broth

Thyme, salt and pepper

Heat butter or oil in soup pot or Dutch oven. Add onion and jalapeño and sauté until translucent. Add asparagus, thyme salt and pepper as much as you like except the salt only a pinch. Sauté for a few more minutes then add vegetable broth and bring to a boil. Turn heat down to low cover pot and simmer for 25 minutes so asparagus becomes tender.

Ladle some of the soup with the veggies in blender and purée you can use an emulsion blender as well.  Be careful while blending not to splatter hot soup on yourself.

Return purée back into soup pot with remaining hot broth and stir until blended.

You can garnish with a dollup of sour cream. Enjoy!