Irish Cream Of Asparagus Soup – a delicious recipe with fresh asparagus, potato, leeks, butter, chicken stock, creme fraiche. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the tips from half the asparagus and set aside for garnish. (I use it all).
2
Peel the lower woody parts of the stalks and chop into small pieces, or break the frozen ones.
3
Peel and cube potatoes.
4
Wash and finely chop leeks.
5
Blanch reserved tips in boiling salted water for 5 minutes if used, then cool and set aside.
6
Melt the butter in a large saucepan and cook the leeks gently for a few minutes, then add potatoes and chopped asparagus.
7
Add stock and simmer for 20 minutes.
8
Puree the soup in blender, food processor, or use hand blender.
9
Place pureed soup back in saucepan.
10
Add the creme fraiche and another tablespoon of butter and stir.
11
Garnish with tips.
689
kcal
Calories
26
g
Fat
15
g
Carbs
97
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb fresh asparagus (I use frozen), 1 cup potato, 2 medium leeks, 5 tablespoons butter, separated, and more.
Yes, Irish Cream Of Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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