Sometimes the most simple food is the best food. I think that especially holds true in the summer! It is hot, nobody wants to turn on their oven, and I want light dishes filled with veggies and fruit from the farmer's market. I mean, I'd like to eat that way all year, but not much grows in Colorado from about November to May.
This light, lemony soup is the perfect summer lunch. Since it's cooked in the Instant Pot, you don't even have to heat up your kitchen. Winning. And it's made from just a handful of basic ingredients.
A yolky, poached or fried egg on soup may seem weird, but you've GOT to try it. It's a total game changer, and it adds a bit of protein and fat to your meal to hold you over a little longer. I topped it off with a few pinches of my favorite red pepper flakes, but if you want to bulk it up a bit more you could add a sprinkle of bacon. I won't tell. I mean, I think that sounds like a wonderful idea.
Also, if you haven't tried breakfast soup yet, you should. If you top this soup with an egg and some bacon, it's the perfect candidate for breakfast soup. Talk about starting your day off with a bang! However you choose to eat this, you're gonna love it.
Instant Pot Lemon Asparagus Soup
1 leek, white and light green parts only
1 bunch asparagus, ends trimmed
1 medium potato, peeled and diced
2 1/2c veggie or chicken broth
salt and pepper
juice of 1 lemon
red pepper flakes
Turn on the Sauté function on the Instant Pot, and add the ghee to the pot.
Cut the dark green part off the leek and wash the remainder very well. Slice it and add it to the ghee in the IP. Sauté until it begins to brown.
Wash and roughly chop the asparagus and potato (peeled).
Once the leek has begun to brown, hit the Cancel button. Add the potato, asparagus, and broth to the pot.
Put the lid on the IP and make sure it is set to Sealing. Then set it to Manual, and hit the (-) button until it is set to 4 minutes.
Once the IP has finished cooking, hit cancel and then carefully switch it from sealing to venting until all pressure is released.
Remove the lid of the pot and insert an immersion blender. Blend until the soup is creamy and smooth.
Alternatively you can carefully pour the soup into a blender, being sure to let it cool a bit first. Vent the lid during blending or you'll have an extremely hot explosion!!
Taste the soup for seasoning. It is likely to taste bland, especially if you used reduced sodium or homemade broth. Add salt and pepper to taste (I added about 1t salt) and then stir in the juice of 1 lemon.
Briefly blend the soup again to incorporate the seasonings and lemon juice.
Ladle the soup into bowls, and top each bowl with a cooked egg and a pinch of red pepper flakes.
If you make a big bowl of this summer soup, snap a photo for Instagram, and tag me! I love seeing what you cook. Or, you can Pin the picture below to make this another time.