optional garnish:Crumbled bacon, parmesan cheese, extra cream
Instructions
STOVE TOP
Saute onion, garlic, and seasoned salt in bacon fat for about ten minutes, until onions are soft and translucent.
Pour in chicken stock and bring to a light boil. Add asparagus.
Simmer covered for 20 - 30 minutes, until asparagus is soft.
Add heavy cream (if desired), and puree with an immersion blender until smooth (or carefully pour into your upright blender).
INSTANT POT
Use saute function to saute onion, garlic, and seasoned salt in bacon fat for about ten minutes, until onions are soft and translucent.
Pour in chicken stock and add asparagus. Set to manual (high pressure) for 5 minutes. Do a careful quick release (pause release if the soup begins to sputter).
Add heavy cream (if desired), and puree with an immersion blender until smooth (or carefully pour into your upright blender). If needed, bring back up to temperature using the saute function.
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.See how to make your own chicken stock.