Asparagus Cream


(Prep + Cooking Time: 45 minutes | Servings: 4)
Ingredients:

2 lb. green asparagus, trimmed, tips cut off and cut into medium pieces

6 cups chicken stock

1 yellow onion; chopped

1/4 tsp. lemon juice

1/2 cup crème fraiche

3 tbsp. butter

Salt and white pepper to the taste
Directions:

Set your instant pot on Sauté mode; add butter and melt it.

Add asparagus, salt and pepper, stir and cook for 5 minutes

Add 5 cups stock, close the lid and cook on Low for 15 minutes

Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, open the instant pot lid and transfer soup to your blender

Pulse very well and return to pot

Set the pot on Simmer mode, add crème fraiche, the rest of the stock, salt and pepper and lemon juice, bring to a boil, divide into soup bowls and serve

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