Asparagus Soup

Ingredients:

  •  2½ pounds white asparagus, peel tougher ends, roughly chopped

  • 1 tbsp butter

  • ¼ tsp. sweet paprika powder

  • ¼ tsp. white pepper

  • ½ pound starchy potatoes, peeled, cubed

  • 1 Tbsp. olive oil

  • 1 tsp of oregano

  • 2 tsp. sea salt, add more if needed

  • ¼ tsp. mild curry powder

  • 3 cups Homemade Buttery Mushroom Broth, Unsalted

  • ¾ cup onion, roughly chopped

Directions: 

  1. Press: SAUTÉ and HIGH.

  2. Pour olive oil and onion into a Yedi Pressure Cooker. Stir-fry until onions are limp.

  3. Place remaining ingredients into the Yedi Pressure Cooker.

  4. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  5. After the cooking cycle, remove the lid. Cool slightly before proceeding.

  6. Using an immersion blender, process soup until smooth.

  7. Taste. Adjust seasoning if needed.

  8. Pour soup into bowls. Garnish with a small amount of chopped pistachio nuts on top with a drizzling of pistachio oil. Serve immediately.

Matthew Revich