The Easiest, Creamiest Asparagus Soup!
Welcome to your new favorite way to enjoy spring’s best vegetable! This Instant Pot Asparagus and Ham Soup is a game-changer. It transforms simple ingredients into a luxuriously smooth and savory soup with an incredible depth of flavor from the smoky ham. The pressure cooker does all the hard work, making this a perfect weeknight dinner or an elegant starter. It’s rich, satisfying, and surprisingly healthy!
Ingredients
• 2 tbsp (28g) butter
• 1 medium yellow onion, chopped
• 5 cloves garlic, crushed
• 1 cup (150g) cooked ham, diced
• 4 cups (950ml) chicken broth
• 2 lbs (900g) fresh asparagus, trimmed and cut into 2-inch pieces
• ½ tsp dried thyme
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the butter. When it’s melted, add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the crushed garlic and diced ham, cooking for one minute more until fragrant.
4. Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Press “Cancel” to stop the sautéing.
5. Add the asparagus pieces, dried thyme, a pinch of salt, and a few grinds of black pepper. Stir to combine.
6. Secure the lid and turn the pressure valve to the “Sealing” position. Select “Pressure Cook” (or “Manual”) and set the timer for 5 minutes on high pressure.
7. When the cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position.
8. Once the pin has dropped, open the lid. Use an immersion blender to purée the soup directly in the pot until it’s completely smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy.
9. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot.
Nutritional Information
• Per Serving: Calories 138 | Total Fat 6.9g | Net Carbs 1.65g | Protein 10.7g | Fiber 4g
Pro Tips
• For The Best Soup
• For an even richer, smokier flavor, add a leftover ham bone with the broth. Simply remove it before you blend the soup.
• For a dairy-free creamy finish, blend in a small, peeled, and boiled potato with the soup. It adds body and a velvety texture without any cream.
• Elevate your presentation by garnishing bowls with a swirl of heavy cream, a sprinkle of crispy bacon bits, or finely chopped fresh chives.
FAQ
Q: Can I make this soup creamy without dairy
A: Yes, for a dairy-free creamy finish, the recipe suggests blending in a small, peeled, and boiled potato with the soup. This adds a wonderful velvety texture without using any cream.
Q: What is the best ham to use for this soup
A: You can use any cooked, diced ham. For an even richer and smokier flavor, add a leftover ham bone to the pot during pressure cooking and remove it just before blending.
Q: Can I make this soup without an Instant Pot
A: Absolutely. To adapt for the stovetop, sauté the onion, garlic, and ham in a large pot. Add the broth, asparagus, and seasonings, then simmer until the asparagus is very tender (about 15-20 minutes) before blending until smooth.
Q: How do I store leftover asparagus soup
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. The soup may thicken, so you can add a splash of broth to thin it out when reheating.
