Cream of Asparagus Soup

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Title: Cream of Asparagus Soup
Categories: Soups/stews, Vegetables
Yield: 6 servings

1 tb Butter 1 lb Asparagus tips, chopped
1 sm Onion, finely chopped Salt & pepper to taste
1/2 Stalk celery, finely chopped 1/4 ts Mace
2 c Chicken stock 3/4 c Whipping cream
(see index) 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.

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