Recipe - Cream Of Aspasragus Soup

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

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 hardcooked egg.

THE IMPECCABLE PIG

EAST INDIAN SCHOOL, SCOTTSDALE

WINE: J. PHELPS CHARDONNAY, 1979

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.