Don’t let the green dissuade you. This soup is both healthy and delicious! Asparagus season is in full swing, and if you are one of the many who venture out along the ditch banks and fence lines to hunt the tasty green spears, you may have a bounty. My creamy asparagus soup is a favorite at our house. Its smooth texture gives it a creamy flavor but uses no cream, so it’s one of the healthiest soups around. It’s also so simple to make. I use my instant pot, but you can also do this dish in a soup pot and increase the cooking time. My friend, Karole, loves this recipe but says I should call this soup my “ugly green soup.” However, think of the rich green color as a delicious sign of spring!
Belle’s (No Cream) Creamy Asparagus Soup
1 pound Asparagus cut into 3-inch pieces (discard the hard ends)
2 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced garlic
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Sour cream for garnish, optional
Heat the oil on the saute setting, add the onion and Asparagus, and cook for several minutes. Add the garlic and cook another minute. Add the broth, set the pressure cooker to high, and cook for 15 minutes. Let the pressure release. Use an immersion blender or a food processor to blend until creamy. Season with salt and pepper. Swirl a little sour cream if desired, but totally optional.
