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Cream Of Asparagus Soup

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      Title: CREAM OF ASPARAGUS SOUP
 Categories: American, Soups, Vegetables
      Yield: 6 Servings
 
      1 tb Butter
      1 sm Onion, finely chopped
    1/2    Stalk celery, finely chopped
      2 c  Chicken stock
           (see index)
      1 lb Asparagus tips, chopped
           Salt & pepper to taste
    1/4 ts Mace
    3/4 c  Whipping cream
      3    Hard-cooked 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 hard-cooked egg.
 
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