• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cream of Asparagus Soup

  • Recipe Submitted by on

Category: Soups, Vegetables, United States

 Ingredients List

  • 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

 Directions

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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