Instant Pot Asparagus Soup
Yield: 4 servings (2 points per serving for blue, green and purple. Each serving is approximately 2 cups.)
Ingredients
- 2 lbs. asparagus, remove tough ends then cut into 2 inch pieces
- 2 cups fat-free chicken broth
- 1 tablespoon butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 cup fat-free half and half
- Salt and pepper, to taste
Instructions
For the Instant Pot:
- Turn Instant Pot to saute and melt butter. Add the onion and cook for 3 minutes while stirring. Add the minced garlic and cook 1 more minute.
- Turn the Instant Pot off then add asparagus and chicken broth. Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 10 minutes.
- When the time is up release the pressure and remove the lid once the pin falls.
- Use a hand blender to puree the soup. Add the fat-free half and half, salt and pepper (to taste). Enjoy!
For the stovetop:
- Melt the butter in a large pot then cook onion for 3 minutes. Add the minced garlic and cook 1 minute.
- Add the asparagus and chicken broth. Bring to a simmer and cook for 20 minutes.
- Use a hand blender to puree the soup. Add the fat-free half and half, salt and pepper (to taste). Enjoy!