Wall Street

Cream of Asparagus Soup

Recipe

Title:

Cream of Asparagus Soup

Categories:

Soups/stews, Vegetables

Yield:

6 servings

Ingredients

• 1 tb Butter
• 1 lb Asparagus tips, chopped
• 1 sm Onion, finely chopped
• Salt & pepper to taste
• 1/2
• Stalk celery, finely chopped
• 1/4 ts Mace
• 2 c Chicken stock
• 3/4 c Whipping cream
• (see index)
• 3
• Hard-cooked eggs, chopped

Directions

1. SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE.
2. WINE: J.
3. PHELPS CHARDONNAY, 1979.
4. Melt the butter in a saucepan over medium heat.
5. Add the onion and celery and cook, stirring often, until soft but not brown.
6. Add the stock and bring to a boil.
7. Add the asparagus; simmer for 5 minutes.
8. Add salt, pepper, and mace.
9. Remove from heat.
10. Slowly stir in the cream.
11. Reheat gently.
12. Serve in bowls garnished with hard-cooked egg.

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