Cream of Asparagus Soup.
Sometimes I will pressure cook my broken off end pieces in broth in the IP for added flavor. I slice them down the middle before cooking them in Chicken Broth before making my soup. Then I pour the Broth from that through a colander to get just the Broth.. Discard the spent Asparagus ends.
4 cups Chicken Broth (homemade is best, made with vegetables).
1 Onion finely chopped (1 c)
4 c Chopped Asparagus.
1/2 c Mexican Crema.
1/2 c Heavy Whipping cream
Salt and Pepper to taste. Do this after it’s done. Because of the chicken broth and better than bullion.
1/8 tsp Italian Seasoning.
1 Tbsp Costco Better than Bullion Chicken.
1 Tbsp flour and 2 Tbsp milk, Make a slurry.
Turn the Pot on to Manual 5 min. Pour everything except the Whipping cream and Crema in.
Lid on. Vent to Sealing. When it Beeps, let it go for a minute or two and do a QR. Scoop out a Half of the Asparagus. Use an Immersion Blender to blend up the Asparagus. Or just leave them all in and don’t blend it all. Pour the Cream and Crema in and add the Asparagus back in, and stir. Turn pot off and back on to Keep Warm or Slow Cook Medium/Normal for warmer temp. Adjust seasoning…if you think it needs more flavor try more Better than Bullion Chicken.