Butter/Olive oil - 3 tsp
Chopped onion - 1/2
Chopped garlic - 4
Lemon zest - 1/4 tsp
Chopped asparagus - 1 small bunch ( around 30 asparagus)
Salt and Pepper to taste
Italian seasonings - 1/4 tsp
Heavy cream - 1/2 cup
Water/Broth - 4 cups
1 tbsp finely chopped asparagus tossed in butter
Grated cheese as needed.
Heat oil/butter in a pressure cooker add onion and garlic saute for 2 to 3 minutes.
Add the chopped asparagus,seasonings and lemon zest saute till asparagus are soft.
Pour the water/broth and cook in low flame for 20 minutes.
If using Instant pot saute all in saute mode,pour broth and cook in soup mode( 30 minute).
Cool and blend it in a blender till smooth.Do not strain the mixture.
Bring it back to the pan add heavy cream and just heat it.Do not give a boil sometime they may curdle.I usually don't heat the soup once heavy cream is added.
Garnish with cheese and chopped asparagus fried in butter and serve them warm.
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