Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Irish Cream of Asparagus Soup Recipe
    Lost? Site Map

    Irish Cream of Asparagus Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    ms. muffet's Note:

    While in Ireland I fell in love with their soups and breads. So I bought a cookbook called Irish Soups and Breads written by Nuala Cullen. This is one of the recipes I love and I am putting it on here for convenience. I don't even like asparagus, but I love this. I also add a little tarragon to taste.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the tips from half the asparagus and set aside for garnish. (I use it all).
    2. 2
      Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
    3. 3
      Peel and cube potatoes.
    4. 4
      Wash and finely chop leeks.
    5. 5
      Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
    6. 6
      Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
    7. 7
      Add stock and simmer for 20 minutes.
    8. 8
      Puree the soup in blender, food processor, or use hand blender.
    9. 9
      Place pureed soup back in saucepan.
    10. 10
      Add the creme fraiche and another tablespoon of butter and stir.
    11. 11
      Garnish with tips.

    Ratings & Reviews:

    • on October 19, 2008

      55

      This is a DELICIOUS soup. I did add 1 teaspoon of thyme to the mix, but other than that, I made it as written. I think next time I will add a little more potato, for our tastes. Overall, a very rich and creamy soup that is definitely good enough for company. Thanks ms.muffet for another GREAT recipe. Made for FALL 2008 PAC.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2013

      55

      Fantastic soup. I made this for family meal a couple of years ago in culinary school (sorry for not reviewing earlier), while I was in international foods I. There was some left that was given out to regulars at the cafe, and they wanted it added to the menu. It was not sold, or added to the menu, but that was a great testament to the quality of the soup. Thank you so much for the soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Irish Cream of Asparagus Soup

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 243.8
     
    Calories from Fat 143
    58%
    Total Fat 15.9 g
    24%
    Saturated Fat 9.0 g
    45%
    Cholesterol 45.1 mg
    15%
    Sodium 366.9 mg
    15%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.9 g
    23%
    Protein 7.9 g
    15%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites