Pressure Cooker Creamy Asparagus Soup
- 2 tablespoons olive oil
- ½ cup shallots, minced
- 3 cloves garlic, minced
- 2 pounds asparagus spears, cut into 1-inch pieces (woody ends discarded)
- 4 cups chicken broth
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 ounces Brie cheese, rind removed and cut into 1-inch pieces
- ½ cup heavy cream
- Select Sauté on the pressure cooker and heat oil over medium heat. Add shallots and garlic and stir until fragrant, about 1 minute, taking care not to burn them.
- Add asparagus to shallot mixture and stir to combine. Continue to sauté until asparagus are tender, 3 to 4 minutes.
- Pour chicken broth into pressure cooker. Add salt and pepper. Press Cancel.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook on High pressure for 5 minutes.
- Set steam vent to Venting to quick-release the pressure.
- Add Brie cheese to the pressure cooker. Blend the soup using an immersion until creamy and smooth.
- Stir heavy cream into the soup. Season with additional salt and pepper if needed.
If you do not own an immersion blender, you can use a regular blender. Work in batches to blend, filling no more than half full. Loosely place lid over top and cover with a kitchen towel to protect from hot splashing liquids.
Try different cheeses besides the Brie cheese! Freshly grated Gruyère cheese or Parmesan cheese add a nice rich flavor.
Switch in vegetable broth for the chicken broth for a vegetarian version.
What others are saying
Cam Cook says:
This is usually a recipe I would make in the spring, but I've been craving asparagus and decided to try it out now that the weather is cooling down. I used vegetable broth instead of chicken broth and added a little extra Brie cheese. Really good recipe.
Jace Howard says:
I used a blend of Gruyère and Parmesan cheese (preference) and used 1/4 onion instead of shallot. Probably one of my top three soup recipes of all time. Bravo.
Therese Cornelius says:
I left out cheese and cream, and instead used onions and avocado. I only had 1/2 avocado but I would add a whole one next time. It adds the fat and creaminess I like and makes it diary free.