Title: Cream of Aspasragus Soup
Categories: Soup
Yield: 6 Servings

1 tb Butter
1 sm Onion; finely chopped
1/2 Stalk celery; finely chopped
2 c Chicken stock (see recipe)
1 lb Asparagus tips; chopped
Salt & pepper to taste
1/4 ts Mace
3/4 c Whipping cream
3 Hard-cooked eggs; chopped

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 , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.