Instant Pot Creamy Asparagus Soup
I’m so glad soup season is here! I mean obviously, it’s year-round at my house. But now I can make it without the “OMG it’s 90 degrees outside” commentary from other, less soup-loving folk :).
This Creamy Asparagus soup is rich and velvety, and it’s a fan favorite at my house! It’s a good thing too, because Asparagus is a great source of fiber, vitamins A, C, K, and Folate. The Instant Pot makes it a sinch, but you can also make it on the stove top in a heavy-bottomed soup pot. Simply use a skillet to prepare the bacon, onion and garlic, then transfer it along with the rendered bacon fat to the soup pot. Then, cook for approx 45 minutes before pureeing in a blender.
•1 small bunch Asparagus, chopped
•4 pieces uncured bacon
•4 garlic cloves, chopped
•1/2 white onion, chopped
•4 cups bone broth
•1 can coconut cream
•1 tsp sea salt
•1 tsp garlic powder
•1 tsp onion powder
Set an Instant Pot to Saute and adjust to Low. Sauté the bacon until the fat has rendered and it begins to brown.
Add the chopped onion and sauté until just-soft. Add the chopped garlic and sauté until fragrant.
End the sauté function. Pour in the bone broth and 1/4 cup of coconut cream, setting remainder of can aside.
Add the asparagus and seasonings.
Close the lid and set to Manual for 13 minutes. Quick release pressure at the end of cycle.
Use an immersion blender or high powered blender to blend the soup until creamy.
Drizzle a bit of coconut cream cream over the top and garnish with Parsley on serving.