Instant Pot Creamy Asparagus Soup
Looking for an easy and delicious soup recipe? This creamy asparagus soup is perfect for a winter meal. It can be made in the Instant Pot, so it’s quick and easy to prepare. Plus, it’s loaded with flavor and healthy ingredients. You’re going to love this soup!
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What If I Don’t Have An Immersion Blender?
A decent immersion blender, on the other hand, is a must-have for any serious cook. However, you may use a regular blender instead. You’ll need to work in batches since the soup will be hot.
Serve the soup in a saucepan or on a portable stovetop espresso maker to keep it warm. Cover the blender with a towel and the lid, then blend on high until smooth, repeating as necessary.
How Do I Trim Asparagus?
For this dish, it’s critical to remove the woody portion of each stalk of asparagus. To accomplish so, use a paring knife to trim off the bottom third of the stems and discard them. Chop the remaining asparagus into pieces about 1 to 2 inches long. This will assist in ensuring that the soup is uniformly cooked and easier to puree after cooking.
Can I use frozen asparagus?
You definitely can, and while it will impact the flavour a little, it’s still delicious. I do however not recommend using canned asparagus. The appearance will be different, and the flavor won’t be as delicious. If you don’t have fresh or frozen foods on hand, you should definitely try a different recipe. Don’t you want me to tell the truth?
What you need to make creamy asparagus soup
- 2 T. unsalted butter
- 1 small yellow onion, chopped
- Salt and black pepper, to taste
- 3-4 cloves garlic, chopped
- 3 c. chicken or vegetable broth, preferably organic
- 2 lbs. asparagus, tough ends removed and cut into chunks
- 1 whole bay leaf
- 1 c. heavy cream
How to make the recipe
Add the butter to the Instant Pot and turn it on to sauté once hot. Add the onion and a pinch of salt and pepper, to taste. Stir occasionally until the onions begin to color and soften, about 4-5 minutes. Add the garlic for another 30 seconds or so.
Put in the sliced garlic and fresh herbs. Add 1 cup of water, a pinch of salt, and the heavy cream or half-and-half. Bring to a boil over medium heat, then reduce to a simmer for about 5 minutes. Season with salt if necessary before serving (optional).
Add the asparagus, bay leaf, and water to a pan with a tight-fitting lid. Bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes, then remove the pan from the heat.
Allow 10 minutes for natural pressure release after the cook time is up. Then, any remaining pressure should be manually released. Remove the lid and discard the bay leaf.
If you like, remove the pan from heat and let it sit for a few seconds before adding the cream to prevent clumping. After stirring in the liquid directly from the stove, temper it with a little of the hot stuff before combining.
In a large mixing bowl, combine the asparagus and cheese. Using your hands, carefully transfer the mixture to a food processor or high-powered blender and process until smooth. To serve, fill individual bowls with warm or chilled soup and top each serving with a few drops of heavy cream and a couple of reserved asparagus tips if desired.
Variations
To make a delicious low-carb soup, finish by adding low-carb vegetables. Celery and cauliflower would be good additions to this dish.
Add Vegetables – Although this soup isn’t low carb, adding carrots or potatoes might enhance the flavor and creaminess.
Fresh herbs, such as thyme or dill, will give your lovely green soup a vibrant flavor.
Topping It Off – Roasted asparagus spears and a spoonful of sour cream elevate this dish to the next level.
Storing the recipe
If you don’t want to freeze your soup, it will keep for up to five days in the refrigerator. You may eat this quick soup hot or cold. It’s extremely adaptable and may be used to make a refreshing chilled soup.
Can I Freeze Cream Of Asparagus Soup?
Yes, yes, and yes! It is true that freezing Asparagus Soup is simple.
Allow your soup to cool completely before placing it in freezer bags or an airtight container.
Don’t forget to put a label on your soup so you’ll know what’s in it in the future. This is an excellent soup recipe if you’re making a large quantity of it or if you want to make enough soup for several meals.
To avoid curdling cream-based soups, be sure to stir them thoroughly when reheating frozen soup.
Recipe tips
Replace the butter and heavy cream with olive oil and full-fat coconut milk if you want to try something different.
Before adding the asparagus to the Instant Pot, trim away any lower woody stems. The woody ends will not soften during cooking and will present a poor aesthetic when blended into the soup.
Overseason the soup only if absolutely necessary. Chicken stock may be seasoned lightly and then tasted and adjusted after cooking to prevent it from becoming too salty.
Instant Pot Creamy Asparagus Soup
Make this creamy asparagus soup with your Instant Pot for a hearty lunch option
Ingredients
- 2 T. unsalted butter
- 1 small yellow onion, chopped
- Salt and black pepper, to taste
- 3-4 cloves garlic, chopped
- 3 c. chicken or vegetable broth, preferably organic
- 2 lbs. asparagus, tough ends removed and cut into chunks
- 1 whole bay leaf
- 1 c. heavy cream
Instructions
Select the “Sauté” function on the Instant Pot and add butter once hot. Add onion and season with salt and black pepper, to taste. Cook, stirring occasionally, until onions develop a bit of color and soften, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
Pour in 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 unit off.
Add 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 lid and discard 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 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 reserved asparagus tips, if desired.
Notes
Replace the butter and heavy cream with olive oil and full-fat coconut milk if you want to try something different.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 362Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 289mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 21g
