I usually sort of wing it with my soups, but this time, I decided to write it down. It’s a great way to use up vegetables, feel free to add veggies of your own (leeks would be an awesome addition)! I always cooked soup for hours, and this recipe using the Power Pressure Cooker gave me the same taste without all the electricity!
Creamy Asparagus Soup
- 1 slice bacon, diced into bits (optional, could use 1 Tbsp of oil instead)
- 1 yellow Onion, diced
- 1 cup chopped celery
- 1 large carrot, chopped
- 2 cloves of Garlic, minced
- 3 small red potatoes, quartered
- 7 cups water
- 1 pound of Asparagus, cleaned of tough ends (ended up being 3/4 pound then)
- 2 Tbsp Chicken Base
- 1/4 tsp black pepper
- 1/4 tsp Tumeric
- 1/4 tsp Salt (or herbal salt – I love herbamare)
- 1 tsp thyme
- 1 bay leaf
Add after cooking (all or one or the other, up to you):
- 1/2 cup, Milk (I used 2% Milk)
- 2 Tbsp Fat Free Greek Yogurt
- Half & Half or Cream to taste
Directions: Makes 10, 1-cup servings. Nutrition (using all the dairy listed) information is at the bottom of the page.
Here’s my beautiful prep! hahaha! I like blogging my recipes, it keeps me organized:
Turn the pressure cooker on and heat the bacon to render some of the fat on the bottom of the pan. If you would like, you could remove the bacon once it is cooked, but I chose to keep it in. Add the onions, and cook until translucent.
Add celery and carrot and cook until tender. I put a splash of grapeseed oil because it felt like it needed it to keep from sticking. Add the garlic and cook just until fragrant, about 30 seconds (or less). At this point add all the ingredients, except your choice of dairy, and stir.
Note: You could chose to use chicken stock instead of water and chicken base, but Better Than Bouillon was on sale and I wanted to try it. It was quite good:
Lock the lid and press the button for soup/stew and adjust the time to 15 minutes.
Natural release for 10 minutes and then quick release. Remove the bay leaf. I used an immersion blender to make it all smooth. Stir in milk, cream and/or yogurt. In the past, I didn’t use milk or the yogurt, I tended to go straight for the heavy cream! However, I am on a diet and considering bypass surgery, so I try to cut the calories and add as much protein in my food as possible. I think the yogurt gave it a very rich taste that I liked.
Add more salt & pepper to suit your taste.
I served the soup with a dallop (2 Tbsp) of plain Greek Yogurt. I am still on the fence as to whether cooking with the bacon was a good idea, it was the first time I tried it. Maybe crumbled on top with the yogurt would have been a better idea.
The day I decided to make this soup, I cleaned out my fridge and found that I had some very sad looking asparagus because I forgot that I had bought it. It was still good, just a little wilted and just, well, sad. I also had an open package of bacon and figured I better use up more leftovers! I may be a minority, but I don’t always love bacon and it does tend to make me sick. The only brand I’ve found so far that does not make me feel totally nauseated is from Jansal Valley
and their uncured, fruitwood-smoked bacon.
I love creamy vegetable soups. As a child, my friends mom would always serve us Knorr Soups during winter for lunch when we’d come inside after playing in the snow. My friend family was originally from Switzerland and her mother always had canisters of Knorr soup. I know asparagus was one of them and honestly it was my favorite.
P.S. The soup tasted even better the next day, as soups tend to do.
This week saw me clean out my desk, clean out my walk-in closet and purchase a Blue Yeti Mic (very nice microphone). I am starting an internet radio station for my friends – new and old alike. I will play music, talk about work and offer tips on PowerPoint and other things that I can. I am also hoping to break into some voice over work for various things.
Thank you for reading this far. Stay tuned for home-made pizza sauce soon! Not cooked in the pressure cooker, but quick and easy (and awesome) nonetheless.
So, as promised, here is the nutritional information for this recipe (from myfitnesspal)