Instant Pot Cream Of Asparagus Soup Recipes

Steps:

• In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
• In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
• Melt butter with drippings in a saucepan over medium heat.
• Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
• Whisk flour into the mixture and cook for 1 minute.
• Whisk in chicken broth and bring to a boil.
• Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
• Reduce heat and simmer for 20 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
• Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
• Garnish soup with crumbled bacon.

Steps:

• Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
• Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
• Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.