Enjoy this spring's asparagus harvest in this deliciously, cream, dairy-free Asparagus Soup. It comes together quickly in the pressure cooker or stovetop. So tasty, you'll be going back for seconds.
In a large stockpot on the stovetop heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.
Add the water, asparagus, potato, salt, tarragon, and pepper. Simmer for 30 minutes or until the vegetables are very tender.
If using an electric pressure cooker:
Turn the machine to saute. Heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.
Add the water, asparagus, potato, salt, tarragon, and pepper. Secure the lid and turn on the pressure valve. Set the machine to manual for 5 minutes. When the time is up, use the quick release method and remove the lid.
Once the vegetables are tender:
Blend the soup in batches to your desired consistency, with an immersion blender or in a food processor, according to manufacturer's directions. Serve immediately.
Freezing instructions:
Chill the soup completely and store in single-serve or meal-size containers. Store in the freezer for up to 2 months. To reheat: microwave or heat in a pot on the stove until thawed and hot through.
Notes
For a thicker soup, add an extra potato.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Freeze for longer storage.Nutritional values are approximate and based on 1 cup of soup.