Instant Pot Asparagus Brie Soup Recipe

Name: Instant Pot Asparagus Brie Soup
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2 tablespoons olive oil; ½ cup shallots, minced; 3 cloves garlic, minced; 2 pounds asparagus spears, trimmed and cut into 1” pieces; 4 cups chicken broth; 1 teaspoon salt; 1/4 teaspoon pepper; 4 ounces Brie, rind removed; 1/2 cup heavy cream

Cook Time: 15 minutes

Ingredients

2 tablespoons olive oil
1/2 cup shallots, minced
3 cloves garlic, minced
2 pounds asparagus spears, trimmed and cut into 1-inch pieces
4 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces brie, rind removed and cut into 1-inch pieces
1/2 cup heavy cream

Directions

Step 1: Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saute function. Heat the olive oil over medium heat. Add the minced shallots and garlic, and stir for about 1 minute, being careful not to burn them.

Step 2: Add the chopped asparagus pieces to the pot, stirring to combine. Continue sauting for about 3-4 minutes until the asparagus starts to soften.

Step 3: Pour in the chicken broth, and season with salt and pepper. Stir well to combine all the ingredients.

Step 4: Close and lock the lid of the pressure cooker. Set the cooker to high pressure and set the timer for 5 minutes. Allow about 10-15 minutes for the pressure to build.

Step 5: Once the timer goes off, carefully release the pressure using the quick-release method (about 5 minutes). Unlock the lid and remove it carefully.

Step 6: Remove a few pieces of asparagus tips for garnish, and set them aside.

Step 7: Add the brie pieces to the soup in the pressure cooker. Use an immersion blender to blend everything until the soup is smooth and creamy.

Step 8: Stir in the heavy cream and adjust the seasoning with salt and pepper, if needed. Give the soup one last gentle stir.

Step 9: Ladle the soup into bowls and garnish with the reserved asparagus tips for a touch of color and freshness.

Nutrition Facts (per serving)

Calories: 169
Total Fat: 13g (17% Daily Value)
Saturated Fat: 6g (32% Daily Value)
Cholesterol: 33mg (11% Daily Value)
Sodium: 837mg (36% Daily Value)
Total Carbohydrates: 8g (3% Daily Value)
Dietary Fiber: 3g (9% Daily Value)
Total Sugars: 3g
Protein: 7g (14% Daily Value)
Vitamin C: 10mg (11% Daily Value)
Calcium: 73mg (6% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 351mg (7% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origins

The combination of asparagus and Brie in a creamy soup is a relatively modern creation that reflects the growing popularity of comfort foods with a gourmet twist. While asparagus has been cultivated in Europe for centuries, its pairing with rich cheeses like Brie in soups is a more recent development, popularized in the 21st century as a part of a wave of upscale vegetable soups. The Instant Pot, which has become a staple in many kitchens for its efficiency, makes preparing such soups even easier by reducing cooking times while preserving flavors.

Regional Features

Asparagus is native to Europe, particularly in regions of France and Germany, where it has long been a culinary staple. This dish, however, has American roots, especially in the modern fusion of French-inspired flavors with more practical cooking methods such as the Instant Pot. In France, Brie is a beloved cheese, often featured in both savory and sweet dishes, but pairing it with asparagus in a soup is an American variation that balances the vegetable's freshness with the creamy richness of the cheese.

Differences from Similar Dishes

Asparagus soups are common, but this recipe stands out due to the addition of Brie cheese. Many traditional asparagus soups rely on lighter ingredients like vegetable broth and cream, but the Brie adds an extra layer of richness and depth, turning the soup into a more decadent and luxurious meal. Unlike some other cream-based vegetable soups, this version's use of Brie creates a smooth texture and complex flavor profile that is not typically found in more straightforward versions of asparagus soup.

Where It Is Typically Served

This Instant Pot Asparagus Brie Soup is perfect for a variety of occasions. It can be served as a light yet satisfying starter at a dinner party, or as a comforting lunch or dinner on a chilly day. The soup pairs beautifully with crusty bread or a light salad, making it a great option for both casual and more formal gatherings. The soups creamy consistency and mild flavors also make it an excellent option for a brunch spread or as part of a multi-course meal.

Interesting Facts

1. Asparagus has been valued for its medicinal properties for centuries. The ancient Greeks and Romans used it to treat a variety of ailments, from digestive issues to kidney problems.

2. Brie, often called the "Queen of Cheeses," is named after the Brie region in France. It has been made since the 8th century and is one of the most popular cheeses worldwide.

3. The Instant Pot, which is used in this recipe, has revolutionized the way people approach home cooking. It combines multiple kitchen appliances into one, allowing cooks to saut, pressure cook, steam, and slow cook all in the same device, drastically reducing meal prep time.

4. This soup can be easily customized to suit different dietary needs. For a vegetarian version, simply substitute the chicken broth with vegetable broth. You can also adjust the richness of the soup by using a lighter cream or omitting the Brie for a more health-conscious alternative.

FAQ about Instant Pot Asparagus Brie Soup Recipe

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If you want to store it for a longer period, it can be frozen for up to 3 months. Be sure to let the soup cool to room temperature before refrigerating or freezing.

Yes, you can prepare this soup ahead of time. After cooking, let it cool, then refrigerate for up to 3 days. When ready to serve, reheat the soup over medium heat on the stove, stirring occasionally. If frozen, allow it to thaw overnight in the fridge before reheating.

Yes, you can substitute Brie with another creamy cheese, such as cream cheese, goat cheese, or even mascarpone. However, the flavor and texture may differ slightly depending on the cheese you choose.

Yes, you can make this soup on the stovetop. Simply sauté the shallots, garlic, and asparagus as instructed, then add the broth and bring it to a simmer. Cook for about 10-15 minutes until the asparagus is tender. Once done, blend the soup and add the Brie and cream as described.

Yes, you can easily substitute chicken broth with vegetable broth to make the soup vegetarian. The flavor will be slightly different but still delicious.

If you're concerned about the soup being too salty, you can reduce the amount of added salt in the recipe. Additionally, be sure to taste the soup after blending and before serving, adjusting seasoning to your liking. Using a low-sodium broth can also help control the overall salt content.

Yes, you can use frozen asparagus instead of fresh. However, frozen asparagus may become softer when cooked, which could slightly change the texture of the soup. Make sure to thaw and drain the asparagus before using it in the recipe.

If you don't have an immersion blender, you can transfer the soup in batches to a regular blender. Just be cautious with the hot liquid and make sure the lid is secured tightly. Blend until smooth, then return the soup to the pot.

Comments

Diane Hill

12/06/2024 04:06:08 AM

I didn't make any adjustments, but I'll leave it for others to season with salt and pepper to their liking. I did use both during the preparation, but I prefer not to over-season it.