Instant Pot Cream Of Asparagus Soup Recipes

CREAMY HAM AND ASPARAGUS SOUP

Steps:

• Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside. , In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.

CREAM OF ASPARAGUS SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

INSTANT POT® CREAMY ASPARAGUS SOUP

Steps:

• 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 or silicone 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.
• In a small bowl add the heavy cream and a small amount of the hot liquid. Stir to combine.
• Add the mixture to the pot and stir 1-2 minutes.
• 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 of the reserved asparagus tips if desired. Enjoy!

INSTANT POT® CREAM OF ASPARAGUS SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add bacon to warmed oil and saute for 2 minutes. Stir in onion and continue cooking until onion is soft and translucent, about 5 minutes. Add garlic and asparagus. Cook 1 to 2 minutes.
• Pour chicken broth over asparagus mixture and bring to a boil. Turn Saute mode off and press the Manual mode. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Puree asparagus mixture with an immersion blender until smooth. Mix in cream and select Saute function. Cook until soup is warmed through, but not boiling. Taste and season with salt and pepper.

GRANNYDRAGON'S REALLY QUICK CREAM OF ASPARAGUS SOUP

Steps:

• In the soup pot, melt the butter with the oil.
• Add onion, cooking until transparent.
• Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
• Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
• Add milk or cream to the pot, being careful not to allow it to boil.
• Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.

ZIPPY CREAM OF ASPARAGUS SOUP

Steps:

• In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender., Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.

CREAM OF ASPARAGUS SOUP

Steps:

• Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.
• When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth.
• Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more. Sprinkle in the flour and stir to combine.
• Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes.
• Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.

CREAMY ASPARAGUS SOUP

Steps:

• In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Add the butter and the flour and stir until the flour is golden brown.
• Pour in the chicken broth and add the asparagus. Bring to a boil and reduce to a simmer until the asparagus is tender about 7-10 minutes.
• Using an immersion blender or regular blender, pulse the soup until it is smooth. Add in the heavy cream and salt and pepper to taste.

SIMPLY SMASHING CREAM OF ASPARAGUS SOUP

Steps:

• Place bacon in a large saucepan over medium heat; cook until golden but not crispy, about 5 minutes. Add asparagus and onion; cook, stirring frequently, until onion is translucent and asparagus is tender, about 7 minutes. Pour in chicken broth; bring to a boil. Reduce heat and simmer soup, covered, about 10 minutes. Remove from heat.
• Melt butter in another saucepan over medium heat. Whisk in flour to form a paste, about 1 minute. Gradually add milk, whisking constantly, until smooth. Cook over medium heat until thickened, about 5 minutes.
• Puree soup in batches in a food processor or blender until smooth. Return to the saucepan. Stir in thickened milk mixture until incorporated. Season with salt and pepper to taste.