Cream of Asparagus Soup

Title:
Cream of Asparagus Soup

Yield:
6 Servings

Categories:
American,
Soups,
Vegetables




Ingredients:





     1 tb Butter


     1 sm Onion, finely chopped


   1/2    Stalk celery, finely chopped


     2 c  Chicken stock


          (see index)


     1 lb Asparagus tips, chopped


          Salt & pepper to taste


   1/4 ts Mace


   3/4 c  Whipping cream


     3    Hard-cooked eggs, chopped






 SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS


 CHARDONNAY, 1979.  Melt the butter in a saucepan over medium heat. Add the


 onion and celery and 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini