Cream of asparagus soup
- tablespoon butter
- 1 small onion, finely chopped
- 1/2 celery, finely chopped
- 2 cups chicken stock
- 1 pound asparagus, chopped
- Salt and pepper, to taste
- 1/4 teaspoon mace
- 3/4 cup whipping cream
- 3 hard boiled eggs, chopped
Instructions:
- 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.