Cream of Asparagus Soup

  • 1 Tbsp butter
  • 1 small onion, finely chopped
  • 1/2 celery, finely chopped
  • 2 cups chicken stock
  • 1 lbs asparagus, chopped
  • Salt and pepper, to taste
  • 1/4 tsp mace
  • 3/4 cup whipping cream
  • 3 hard boiled eggs, chopped image placeholder

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.

Servings: 6
Submitted by: Recipe Group Member