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, .