Cold Asparagus Soup from the Pressure Cooker
A chilled asparagus soup made with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 potato (ca. 80 g)
- 1 small green chili pepper
- 700 g green asparagus
- 1 Shallot
- 1 Garlic clove
- 4 tbsp olive oil
- 600 ml Vegetable Broth
- 200 ml heavy cream
- Salt
- Pepper (freshly ground)
- 1 Lime (juice)
- 100 g grated Manchego cheese
Instructions
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1.
Peel, wash and dice the potato. Wash the chili pepper, halve it, remove seeds and cut into small cubes.
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2.
Wash the asparagus, peel the lower third and trim the woody ends. Cut the stalks into small pieces, leaving the tips intact.
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3.
Peel and dice the shallot and garlic. Sauté in 2 tbsp hot oil in a pressure cooker until translucent. Add the potato cubes briefly, then add the asparagus pieces and deglaze with broth. Bring to a boil, close the lid and cook on level 1 for 5 minutes. Remove from heat, set aside and wait until the pressure has fully released before opening. Then puree until smooth. Stir in cream, salt, pepper and 1 tbsp lime juice. Let the soup cool, transfer to a bowl and refrigerate for about 4 hours.
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4.
Sauté the asparagus tips in a pan with the remaining olive oil for 4-5 minutes, set aside and let cool.
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5.
When the soup is well chilled, serve in small bowls topped with the sautéed asparagus tips and grated cheese.
