Cream of aspasragus soup

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
1 small Onion; finely chopped
½ Stalk celery; finely chopped
2 cups Chicken stock (see recipe)
1 pounds Asparagus tips; chopped
Salt & pepper to taste
¼ teaspoon Mace
¾ cup Whipping cream
3 Hard-cooked eggs; chopped

Directions

Melt the butter in a saucepan over medium heat. Add the onion & celery & cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg.

THE IMPECCABLE PIG

EAST INDIAN SCHOOL, SCOTTSDALE

WINE: J. PHELPS CHARDONNAY, 1979 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

Related recipes