Title: Cream of Asparagus Soup
Categories: Soup Vegetable
Yield: 6 Servings
| 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.