| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
East Indian |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
sm |
Onion; finely chopped |
| 1/2 |
|
Stalk celery; finely chopped |
| 2 |
c |
Chicken stock (see recipe) |
| 1 |
lb |
Asparagus tips; chopped |
|
|
Salt & pepper to taste |
| 1/4 |
ts |
Mace |
| 3/4 |
c |
Whipping cream |
| 3 |
|
Hard-cooked eggs; chopped |
INSTRUCTIONS
Melt the butter in a saucepan over medium heat. Add the onion & celery &
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.
THE IMPECCABLE PIG
EAST INDIAN SCHOOL, SCOTTSDALE
WINE: J. PHELPS CHARDONNAY, 1979
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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