Instant Pot Asparagus Soup

Instant Pot Asparagus Soup

I love asparagus in spring when they are in season I can eat them almost every day. I'm always looking for a new way to prepare them. This is how I discovered this Pesto and Asparagus Soup.

5 from 2 votes

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Course: Soup

Cuisine: French

Keyword: asparagus, soup

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 121kcal

Author: Sophie Viau

Ingredients

3 cups asparagus trimmed
1 onion chopped
2 garlic cloves chopped
1 tablespoon olive oil
1 sweet potatoes peeled and diced
6 cups vegetable broth
2 tsp. basil pesto
½ cup heavy cream
Salt and pepper

Instructions

In the instant pot, slect sauté mode andsoften the onion and garlic in oil.
Add asparagus, sweet potatoes, pesto and vegetable stock. Close the lid of the instant pot, place the valve in the sealing position. Select manual and cook on high pressure for 5 minutes. (it will take about 20 minutes for the pressure to rise and start cooking.
Release the pressure immediately. Open the lid carefely.
Add the heavy cream and with an immersion blender reduce to purée.
Season to taste and serve

Notes

Stovetop instructions

In a saucepan over medium heat, soften the onion and garlic in oil.
Add sweet potatoes and vegetable stock. Bring to a boil. Cover and simmer for about 20 minutes or until sweet potatoes are tender. Add Asparagus continue cooking for 10 minutes
Remove from heat, add cream
In a blender or with a hand mixer, reduce to pure purée.
Season to taste

Nutrition