Creamy Asparagus Soup

    This is a delightfully light and velvety smooth soup which is very quick to make in a pressure cooker. Eat with fresh crusty bread.


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    Ingredients
    Serves: 4 

    • 1 potato, peeled and quartered
    • 1 tablespoon crème fraiche (optional)
    • 2 cloves garlic, peeled
    • 200ml milk or to taste
    • 200ml water
    • 350g asparagus spears
    • salt and pepper to taste

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Snap off the tough ends of the asparagus, then cut each spear into thirds.
    2. Place the asparagus, potato and garlic into a pressure cooker. Add 200ml water, season with salt and pepper. Cook for 15 minutes.
    3. Remove from heat and leave the cooker a few minutes to depressurise, then open the cooker.
    4. Add the milk and liquidise the soup in a blender. Adjust the quantity of milk to reach the desired consistency. Add the creme fraiche and mix. Adjust the seasoning if required and serve with bread.

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