Side Pannel
Cream of Aspasragus Soup
Ingredients List
- 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
Directions
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
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
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