Best Irish Cream Of Asparagus Soup Recipes

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CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Make and share this Cream of Asparagus Soup recipe from Food.com.

Provided by BethR

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 -6 cups chicken broth
1/2 cup creme fraiche or 1/2 cup heavy cream
1/4 teaspoon fresh lemon juice (to taste)

Steps:

  • Cut tips from 12 asparagus
  • 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.
  • Cooks' note:.
  • • Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

Nutrition Facts : Calories 288.2, Fat 21.7, SaturatedFat 12.9, Cholesterol 63.7, Sodium 972.1, Carbohydrate 14.6, Fiber 5.3, Sugar 6.8, Protein 12.1

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Categories     Dinner     Lunch     Asparagus     Simmer     Boil

Yield Serves 8

Number Of Ingredients 9

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
3 pounds asparagus, trimmed and cut into 1-inch pieces
Coarse salt
1/3 cup heavy cream
2 to 3 tablespoons fresh
lemon juice

Steps:

  • In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
  • Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, below.) If serving right away, stir in the cream and lemon juice.
  • Freezing the Soup
  • Omit the cream and lemon juice. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in the refrigerator; reheat over low heat. Stir in the cream and lemon juice before serving.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus spear
1 medium onion, diced
1 tablespoon unsalted butter
24 ounces reduced-sodium chicken broth (quantity to taste) or 24 ounces chicken broth (quantity to taste)
1 medium potato, peeled and diced
1 celery rib, chopped
1 teaspoon dried thyme (or fresh thyme)
8 ounces cream (You may want to use evaporated skim milk to cut more fat)
salt or salt substitute
fresh ground white pepper

Steps:

  • Soak and rinse asparagus.
  • Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
  • In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
  • Remove from heat and let cool.
  • Remove asparagus tips and set aside.
  • Place half of the soup at a time in a blender container.
  • Cover and blend at high speed for 20 to 30 seconds or until very smooth.
  • Pass through a fine sieve and return blended soup to saucepan.
  • Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
  • Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

There's nothing like fresh asparagus when it's in season - take advantage!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

Steps:

  • In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  • In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  • Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g

FRESH ASPARAGUS SOUP



Fresh Asparagus Soup image

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Lunch

Yield 6 servings.

Number Of Ingredients 15

1 teaspoon canola oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 tablespoons all-purpose flour, divided
2-1/2 cups fat-free milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

How satisfying is a velvety cream soup on a cold day? here is a sure-to-please recipe that is simple and delicious.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
1/2 cup water
4 tablespoons butter, divided
1/4 cup onion, chopped
1/2 cup celery, chopped
6 cups chicken stock or 6 cups vegetable stock
3 tablespoons flour
1 cup 35% cream
salt and pepper
sour cream, to garnish (optional)
paprika, to garnish (optional)

Steps:

  • Wash and remove the tips from the asparagus. Bring the water to a boil in a small saucepan and simmer for 2 minutes, or until the asparagus is barley tender. Rince under cold water. Drain and set aside. Cut the asparagus stalks into 1-inche pieces. set aside.
  • Melt 1 tablespoon of butter in a large saucepan. Saute the onion and celery over medium heat until the onion is translucent (about 2-3 min.) add the uncooked asparagus stalks and the chicken or vegetable stock. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Remove the pan from the heat and let soup cool! Using an emulsifer (hand-held "blender") or in batches in blender, blend until smooth.
  • Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and stir until blended. Slowly add the cream, stirring constantly. Reduce the heat and add the stock. Keep stirring until the soup has thickened. Do not let this boil! Just before serving add the reserved asparagus tips to heat through. Adjust salt and pepper to taste.
  • Garnish each serving with sour cream or a sprinkle of paprika.

Nutrition Facts : Calories 455.9, Fat 34.5, SaturatedFat 20.1, Cholesterol 107.7, Sodium 630.3, Carbohydrate 24.8, Fiber 2.9, Sugar 8.6, Protein 13.8

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it I used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus.

Provided by Diana Adcock

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter
2 shallots, finely minced
1 stalk celery, finely minced
4 cups chicken stock or 4 cups mild vegetable stock
3 lbs asparagus, trimmed and cut into 1 inch pieces-reserve tips
2 potatoes, peeled and cut into 1/2 inch chunks
2 tablespoons fresh basil, chopped well
2 cups heavy cream
salt
white pepper

Steps:

  • In a large saucepan over medium heat melt butter.
  • Add the shallots and celery and saute for 3-4 minutes-do not brown.
  • Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
  • Raise the heat to medium high and bring to a boil.
  • Reduce heat and simmer gently for 20 minutes.
  • In small batches puree soup in a food mill, blender or food processor.
  • If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
  • Return puree to the pan, stir in cream and season with a bit of salt and pepper.
  • Stir well, simmering for 3 minutes.
  • Taste and adjust seasonings.
  • Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
  • Drain.
  • Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
  • Serve hot or chill and serve cold, again adjusting seasonings.
  • TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.

Nutrition Facts : Calories 509.8, Fat 39.5, SaturatedFat 23.8, Cholesterol 133.8, Sodium 302.2, Carbohydrate 30.9, Fiber 6.2, Sugar 6.2, Protein 12.9

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth

Steps:

  • Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  • Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
  • Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  • Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

NOT SO CREAMY CREAM OF ASPARAGUS SOUP



Not So Creamy Cream Of Asparagus Soup image

I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.

Provided by HEP MEP

Categories     Onions

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus
2 tablespoons margarine
1 medium onion, chopped
2 medium white potatoes or 2 medium idaho potatoes, peeled and cut up
1 (14 1/2 ounce) can chicken broth
1 can water
white pepper
1 pinch nutmeg
1/4 cup cream or 1/4 cup half-and-half
1 dash lemon juice

Steps:

  • Wash asparagus and trim away outside of woody stalks.
  • Cut stalks into 1-inch pieces.
  • Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
  • Add chicken broth and water,and bring to a boil.
  • Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
  • Return to saucepan over low heat.
  • Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
  • Heat a few minutes longer, but do not allow soup to boil.

Nutrition Facts : Calories 164.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 13.3, Sodium 463.3, Carbohydrate 17.3, Fiber 3.4, Sugar 3.4, Protein 5.4

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