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  • 2 pounds fresh asparagus, woody ends removed + cut into 1″ pieces
  • 1 yellow onion, chopped
  • 2 garlic cloves, smashed or chopped
  • 3 tablespoons ghee, grass-fed butter or healthy fat of choice
  • 1/2 teaspoon dried thyme
  • 5 cups homemade bone broth or store-bought bone broth
  • Zest + juice of organic lemon
  • 1 teaspoon Celtic sea salt, to taste
  • 8 ounces organic sour cream* {I use Nancy’s}


  1. Prep asparagus, onion and garlic. Remove all woody ends from asparagus stalks and discard. Chop asparagus into 1 inch pieces. Slice onion in half and do a rough chop of the onion. Smash garlic cloves or do a rough chop. Set aside.
  2. Place the stainless steel bowl in the Instant Pot without the lid on. Set the Instant Pot to “Sauté” and add healthy fat of choice. As soon as the butter/ghee/healthy fat is melted, add onions and garlic. Cook for about 5 minutes stirring occasionally, just until onions and garlic are fragrant and starting to caramelize.
  3. Add dried thyme, stir and cook for 1 minute.
  4. Add broth. Use a wooden spoon to help scrape up any caramelization at the bottom of the pan.
  5. Add asparagus, lemon zest, lemon juice and sea salt.
  6. Press the “Keep Warm/Cancel” button on the Instant Pot. Place Instant Pot lid on top, secure it into the locked position. Make sure the valve on the top is in the sealed position.
  7. Press “Manual” {on HIGH pressure} and then the “-” until you get to 5 minutes. Walk away, the Instant Pot will take several minutes to build pressure. You will notice 5 {and counting down} on the screen once it starts cooking.
  8. When timer sounds, turn Instant Pot off by pressing the “Keep Warm/Cancel” button and unplug the Instant Pot. Allow to naturally pressure release for a few minutes then using an oven mitt, turn the valve to release the pressure {it will release hot steam, use caution not to touch the steam}.
  9. Puree soup in small batches in a blender until smooth {or use an immersion blender instead}. Add sour cream during one of the blending batches. Transfer pureed soup to a stockpot, large bowl or back into the Instant Pot bowl, reheat if necessary.
  10. Season to taste and serve hot topped with extra sour cream, lemon juice, or extra virgin olive oil.

Recipe source: http://realfoodoutlaws

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