This delicious comforting soup can be served either hot or cold, so it is perfect for enjoying all year round!
![Instant Pot Creamy Asparagus Soup](https://b2144666.smushcdn.com/2144666/wp-content/uploads/2022/12/CreamyAsparagusSoup_horizontal-500x500.jpg?lossy=1&strip=1&webp=1)
Instant Pot Creamy Asparagus Soup
This delicious comforting soup can be served either hot or cold, so it is perfect for enjoying all year round!
Equipment
Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion chopped
- Salt and black pepper to taste
- 3-4 cloves garlic chopped
- 3 cup chicken or vegetable broth preferably organic
- 2 lb asparagus tough ends removed and cut into chunks
- 1 whole bay leaf
- 1 cup heavy cream
Instructions
- Select the “Sauté” function on your Instant Pot® and add the butter once hot. Add the onion and season with salt and black pepper, to taste.
- Cook, occasionally stirring until the onions develop a bit of colour and soften approximately 4-5 minutes. Add the garlic and sauté for an additional minute.
- Pour in the broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom of the pot with a wooden spoon in the process. Turn the unit off.
- Add the asparagus and bay leaf, and stir to combine. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 5 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove the lid and discard the bay leaf.
- To prevent curdling, temper the heavy cream by adding a small amount of the hot liquid to it before stirring it directly into the pot. Stir to combine.
- Carefully transfer the asparagus mixture to a food processor or high-powered blender and process until smooth. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple of reserved asparagus tips if desired. Enjoy!
Notes
Tip: Reserve a few asparagus tips for garnish before cooking.
For a vegan variation, substitute olive oil for the butter and full-fat coconut milk for the heavy cream.
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Nutrition
Calories: 323kcalCarbohydrates: 15gProtein: 8gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 86mgSodium: 677mgPotassium: 597mgFiber: 5gSugar: 8gVitamin A: 2770IUVitamin C: 16mgCalcium: 113mgIron: 5mg
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