Description
If I ever imagined what summer would taste like, it’s this soup. Super simple and extremely light and smooth, this soup is perfect for dinner on the porch with a neighbor.
Ingredients
- 1 tablespoon olive oil
- 4 slices bacon, diced
- ½ onion, diced
- 3 cloves garlic, minced
- 2 pounds asparagus, cut into 1 1/2-inch pieces
- 2 ½ cups chicken broth
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup heavy whipping cream
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4