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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Trim the woody ends from the asparagus and cut into 1-inch segments. Set the tips aside for garnishing.

Step 2

Finely dice the yellow onion and mince the garlic cloves.

Step 3

In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.

Step 4

Add the minced garlic and cook for another 1 minute, stirring to avoid burning.

Step 5

Sprinkle the flour over the onions and garlic, and stir constantly for 1-2 minutes to form a roux.

Step 6

Gradually pour in the chicken or vegetable stock while whisking to prevent lumps. Bring the mixture to a gentle boil.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

In a small saucepan, blanch the reserved asparagus tips in boiling water for 2-3 minutes until tender, then drain and set aside.

Step 11

Ladle the soup into bowls and garnish with reserved asparagus tips and a sprinkle of fresh parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	1872.5 grams (1872.5g)

Amount per serving	% Daily Value*
Calories	1273

Total Fat 81.40g	104%
Saturated Fat 46.80g	234%
Polyunsaturated Fat 1.00g
Cholesterol 186mg	62%
Sodium 4880mg	212%
Total Carbohydrate 78.20g	28%
Dietary Fiber 13.40g	48%
Total Sugars 37.80g
Protein 23.90g	48%

Vitamin D 5IU	23%
Calcium 214mg	16%
Iron 13mg	71%
Potassium 1493mg	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.

Source of Calories

Fat: 64.2%

Protein: 8.4%

Carbs: 27.4%