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White Asparagus (Spargel) Soup in a Pressure Cooker

White Asparagus (Spargel) Soup in a Pressure Cooker

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This white asparagus soup is made by sautéing onion and potato in butter, then cooking asparagus stems in broth in a pressure cooker until tender. The soup is puréed until smooth, then finished with cream and lightly cooked asparagus tips for texture. It’s seasoned with salt and pepper, then served garnished with chopped chives.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Soup
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg white asparagus
  • 1 onion chopped (size depending on your flavour preference — we use a large onion)
  • 1 large potato chopped
  • 2 Tbsp butter
  • 4 cups chicken or vegetable broth
  • 1 cup cream
  • 1 tsp salt
  • ¼ tsp black or white pepper
  • Chopped chives for garnish

Equipment

  • 1 Pressure cooker

Method
 

  1. Peel the asparagus stems, then chop into pieces and reserve the tips.
  2. Melt butter in the pressure cooker. Add the onion and potato and sauté until soft. Add the asparagus stems and broth, then bring to a gentle boil.
  3. Secure the pressure cooker lid and select the setting recommended for your cooker.
  4. Cook for 8 minutes, then remove from the burner.
  5. Meanwhile, bring a separate pot of water to a boil. Add the asparagus tips and cook for 4 minutes, or until slightly tender.
  6. Depressurize the cooker, and once it is safe, carefully remove the lid (use an oven mitt to avoid steam burns).
  7. Purée the soup until smooth.
  8. Add the asparagus tips, cream, and additional water if you prefer a thinner consistency. Heat until warm, then season with salt and pepper to taste.
  9. Serve in bowls and garnish with chopped chives.

Notes

This is delicious served cold as well.

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