Imagine a velvety, luxurious soup that captures the essence of spring in every spoonful - without spending hours in the kitchen. This Instant Pot Asparagus Soup is your secret weapon to transforming humble asparagus into a restaurant-worthy dish that will make your taste buds dance with delight. Whether you're a busy home cook or a culinary enthusiast, this recipe promises maximum flavor with minimal effort, proving that gourmet cooking can be both simple and spectacular.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the asparagus by washing thoroughly and trimming off the tough woody ends. Cut into 1-inch pieces, separating the tender tips from the stalks.
- Set the Instant Pot to Sauté mode. Add olive oil and heat until shimmering. Add chopped onions and sauté for 3-4 minutes until they become translucent and soft.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add the asparagus stalks (reserving the tender tips) and vegetable broth to the Instant Pot. Stir to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 6 minutes. Allow for natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
- Using an immersion blender, carefully purée the soup until smooth and creamy. If you don't have an immersion blender, transfer to a standard blender in batches.
- Stir in heavy cream and add salt and pepper to taste. Mix thoroughly to incorporate the cream.
- Add the reserved asparagus tips and use the Sauté function for 2-3 minutes to slightly cook and warm the tips.
- Ladle the soup into bowls, garnish with additional fresh cracked pepper or a drizzle of cream if desired, and serve hot.
Tips
- Choose Fresh Asparagus: Select bright green, firm asparagus with tight, compact tips for the best flavor and texture.
- Trim Wisely: Remove the tough woody ends by gently bending the asparagus - it will naturally snap at the right point.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the Instant Pot or carefully transfer to a standard blender in batches.
- Cream Control: Add heavy cream at the end to prevent curdling and maintain a silky smooth consistency.
- Garnish Game: Elevate your soup with optional toppings like crispy pancetta, fresh herbs, or a drizzle of high-quality olive oil.
- Make Ahead Friendly: This soup can be stored in the refrigerator for 3-4 days, making it perfect for meal prep.
- Dietary Modifications: For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
