| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
American |
American, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
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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