Asparagus Cream Soup

    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.

    2 people made this

    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

    Prep: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 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.
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