Easy Low Histamine Instant Pot® Creamy Asparagus Soup
Creamy, nourishing, and histamine friendly—this Instant Pot® Asparagus Soup is a quick low histamine recipe you can enjoy hot or cold. Includes freezing and reheating tips!
Servings: 4
Equipment
- Instant Pot®
- Immersion Blender
Ingredients
- 2 Tbsp unsalted butter (if dairy free, use avocado oil)
- 1 small yellow onion, chopped
- Salt, to taste
- 4 cloves garlic, chopped
- 3 cups chicken or vegetable broth, preferably organic homemade is always best
- 2 lbs asparagus, tough ends removed and cut into chunks
- 1 whole bay leaf
- 1 cup heavy cream if dairy free, use full-fat coconut milk
Instructions
- Select the “Sauté” function on the Instant Pot® and add butter (or oil) once hot. Add onion and season with salt, to taste. Cook, stirring occasionally, until onions develop a bit of color and soften, approximately 4-5 minutes. Add garlic and sauté for an additional minute.
- Pour in broth and deglaze the bottom of the pot, gently scraping up any brown bits off the bottom with a wooden spoon in the process. Turn unit off.
- Add asparagus and bay leaf, and stir to combine. Add the lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 5 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure. Remove lid and discard bay leaf.
- To prevent curdling, temper the heavy cream by adding a small amount of the hot liquid to it before stirring it directly into the pot. Stir to combine.
- Carefully transfer asparagus mixture to a food processor or high-powered blender and process until smooth. To serve, transfer hot or chilled soup to individual bowls and garnish with a few drops of heavy cream and a couple reserved asparagus tips, if desired. Enjoy!