Recipe - Cream Of Asparagus Soup

1 tablespoon Butter
1 small Onion, finely chopped
One half Stalk celery, finely chopped
2 cup Chicken stock
(see index)
1 pound Asparagus tips, chopped
Salt & pepper to taste
One fourth teaspoon Mace
Three fourths cup Whipping cream
3 Hardcooked 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 hardcooked egg.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini