Cream of Asparagus Soup 2
Categories: Soup, Cream of, Asparagus, Vegetables, Soups,
1 tablespoons of butter
1 small Onion, finely chopped
1/2 Stalk celery, finely chopped
2 cups of Chicken stock
1 pound of Asparagus tips, chopped
Salt & pepper to taste
1/4 teaspoon of Mace
3/4 cup of Whipping cream
3 Hard-cooked eggs, chopped |
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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. Serving Size: 6 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS CHARDONNAY, 1979. |
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