(Total Time: 53 MINS| Serves: 6)
2 tbsp. butter
1 chopped yellow onion
5 crushed garlic cloves
1 cup chopped ham
4 cups homemade chicken broth
2 pounds halved asparagus
½ tsp dried thyme
Salt and freshly ground black pepper, to taste
Place the butter in the Instant Pot and select “Sauté”. Then add the onion and cook for about 5 minutes.
Add the garlic, ham bone and broth, and cook for about 2-3 minutes.
Select the “Cancel” and stir in the remaining ingredients.
Secure the lid and place the pressure valve to “Seal” position.
Select the “Soup” and just use the default time of 45 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Remove the lid and let the soup cool slightly.
In a food processor, add soup in batches and pulse until smooth.
Per Serving (Calories 138|Total Fat 6.9g| Net Carbs 1.65g| Protein 10.7g| Fiber 4g)