ASPARAGUS SOUP

Serves 4


Fresh asparagus usually signals the beginning of Spring. Omit the half and half for a lighter soup with a healthy asparagus flavor or leave it in for a delicate starter for a springtime dinner


1 1/2 pounds fresh asparagus
2 tablespoons unsalted butter
1 cup (5 oz.) minced shallots
Pinch of thyme
14 oz low sodium chicken stock
Salt and pepper to taste
1 cup half and half


DIRECTIONS

  1. Clean the asparagus and trim off any tough stems. Cut the asparagus into 2 inch pieces. In the pressure cooker over medium heat, lightly sauté the shallots in the butter, being very careful not to burn the butter. Stir in the prepared asparagus, thyme, stock and lightly season with the salt and pepper.
  2. Lock the lid in place, bring to high pressure. Stabilize the pressure and cook for 10 minutes. Release the pressure.
  3. In batches, puree the soup in a blender until smooth. Return to pan, adjust seasonings and stir in the half and half. Serve with a garnish of fresh thyme.

Pressure Cooking Time: 10 minutes

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