Side Pannel
Cream of Asparagus Soup
Cream of Asparagus Soup
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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