Irish Cream of Asparagus Soup
Indulge in the velvety elegance of Irish Cream of Asparagus Soup, a luxurious twist on a classic comfort dish that combines the earthy freshness of tender asparagus with the creamy richness of Irish cream. This recipe features sautéed onions and garlic, a silky roux-based broth, and a harmonious blend of chicken or vegetable stock, heavy cream, and a splash of Irish cream liqueur, creating a perfectly balanced flavor profile. A hint of fresh lemon juice adds brightness, while blanched asparagus tips and a sprinkle of parsley make for a stunning presentation. Ready in just 45 minutes, this soup is ideal as an appetizer or a light main course for cozy gatherings and special occasions. Serve it warm to savor its lush, creamy depth with every spoonful.
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Recipe Information
Ingredients
- 500 grams asparagus
- 2 tablespoons butter
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 0.5 cups Irish cream
- 0.5 cups heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon fresh lemon juice
Instructions
Trim the woody ends from the asparagus and cut into 1-inch segments. Set the tips aside for garnishing.
Finely dice the yellow onion and mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
Add the minced garlic and cook for another 1 minute, stirring to avoid burning.
Sprinkle the flour over the onions and garlic, and stir constantly for 1-2 minutes to form a roux.
Gradually pour in the chicken or vegetable stock while whisking to prevent lumps. Bring the mixture to a gentle boil.
Add the asparagus segments (except the reserved tips) to the pot, lower the heat to medium, and cook for 10-12 minutes until the asparagus is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender or food processor, then return it to the pot.
Stir in the Irish cream and heavy cream. Add salt, black pepper, and lemon juice to taste. Simmer for 3-4 minutes to allow flavors to meld.
In a small saucepan, blanch the reserved asparagus tips in boiling water for 2-3 minutes until tender, then drain and set aside.
Ladle the soup into bowls and garnish with reserved asparagus tips and a sprinkle of fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 37.8 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
