Title: Cream of Asparagus Soup
Categories: American, Soups, Vegetables
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.

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