Cream Of Asparagus Soupamerican, soups, vegetables 1 tablespoon butter 1 small onion, finely chopped 1/2 stalk celery, finely chopped 2 cup chicken stock 1 (see index) 1 lb asparagus tips, chopped 1 salt & pepper to taste 1/4 teaspoon mace 3/4 cup 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. |
