About this recipe:This pressure cooker soup can be made in a jiffy. It's velvety smooth and easy on the palate. Enjoy with fresh crusty bread spread with lashings of butter.
1 potato, peeled and quartered
1 tablespoon crème fraiche (optional)
2 cloves garlic, peeled
200ml milk or to taste
350g asparagus spears
salt and pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Snap off the tough ends of the asparagus, then cut each spear into thirds.
Place the asparagus, potato and garlic into a pressure cooker. Add 200ml water, season with salt and pepper. Cook for 15 minutes.
Remove from heat and leave the cooker a few minutes to depressurise, then open the cooker.
Add the milk and liquidise the soup with a hand 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.