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Cream of Asparagus Soup

A great warming asparagus recipe

1 tablespoon butter
1 pound asparagus tips, chopped
1 small onion, finely chopped
Salt and pepper to taste
1/2 stalk celery, finely chopped
1/4 teaspoon mace
2 cups chicken stock
3/4 cup whipping cream
3 hard-boiled eggs, chopped


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 and simmer for five minutes. Add salt, pepper, and mace.

Remove from heat. Slowly stir in the cream. Reheat to a gentle simmer. Serve with chopped egg sprinkled on top of soup for garnish. Serves six.

Per serving: 191 Calories; 7g Carbohydrates; 2g Dietary Fiber; 16g Fat; 6g Protein; 152mg Cholesterol; 782mg Sodium.

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