Cream of asparagus and mushrooms with coconut milk in a pressure cooker

We have to learn not to overcomplicate things, I say that as someone who's always busy, but that's why I love preparing delicious recipes looking for the most comfortable and quick way.

That's why I'm bringing out my WMF pressure cooker again to make a cream soup you'll want to note down to have ready in the fridge for any occasion — you can't imagine how well asparagus pairs with mushrooms and coconut milk.

Do you usually cook with a pressure cooker? At home I've always remembered using it and when I lived abroad I had a 2.5 liter one that looked like a toy, but it made such fantastic dishes. As I mentioned before, it's a must-have in every kitchen.

WMF Perfect pressure cooker, Deep skillet 26cm Le Creuset, Pallarès kitchen knife with boxwood handle, acacia wooden board with T&G handle, Laura Ashley porcelain plates and Laura Ashley porcelain bowls

INGREDIENTS (For 4 people)

• 120 g chopped leek
• 300 g wild asparagus
• 250 g mushrooms, sliced + 2 mushrooms for sautéing
• 150 g potato
• 300 ml water
• 400 ml coconut milk
• 1 clove of garlic, minced
• Extra virgin olive oil
• Salt
• Pepper
• 1 knife-tip of nutmeg

PREPARATION

1. Heat 2 tablespoons of extra virgin olive oil in our WMF pressure cooker, add the minced garlic, the chopped leek and the sliced mushrooms. Cook for a few minutes.
2. Next add the diced potato and the asparagus, from which you will have removed and reserved the tips and removed and discarded the hardest part of the stalk. Add the water and close the cooker.
3. Once the cooker starts to whistle, cook for 3 minutes. After this time remove from the heat and depressurize the cooker — to do this simply change the closure position to the depressurize position.
4. Add the coconut milk and blend with the help of an electric hand blender. Season with salt and pepper and add the nutmeg. Put the cooker back on the heat and warm the cream without letting it boil.
5. Finally, to accompany the cream, I like to sauté a few finely sliced mushrooms together with the asparagus tips (you can do this in a pan with a little oil). This is optional but the presentation looks great.

WMF Perfect pressure cooker, Deep skillet 26cm Le Creuset, Pallarès kitchen knife with boxwood handle, acacia wooden board with T&G handle, Laura Ashley porcelain plates and Laura Ashley porcelain bowls

I love this type of cream soups, especially now that it's getting chilly. Also, when you make them in the pressure cooker you have them ready in less than 10 minutes.

Are you the type who likes to always have a little cream soup or broth ready in the fridge? I love it and, as you can see, this option is ideal for special occasions.