| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Eggs | American | American, Soups, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | T | Butter |
| 1 | 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 | t | Mace |
| 3/4 | c | Whipping cream |
| 3 | Hard-cooked eggs, chopped |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 151
Total Fat: 17.1g
Cholesterol: 154.3mg
Sodium: 379.5mg
Potassium: 299.9mg
Carbohydrates: 7.1g
Fiber: 1g
Sugar: 2.2g
Protein: 7.7g