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Cream of asparagus soup

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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