1 tablespoon butter
1 pound asparagus tips, chopped
1 small onion, finely chopped
salt and pepper to taste
1/2 stalk celery, finely chopped
1/4 teaspoon Mace
2 cups chicken stock
3/4 cup whipping cream
3 hard-boiled eggs, chopped | | 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 and simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat to a gentle simmer. Serve with chopped egg sprinkled on top fo soup for garnish.
|
|
