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1 tablespoon Butter
1 small Onion, Finely Chopped
½ stick Celery, Finely Chopped
2 cup Chicken Stock
1 pound Asparagus, Chopped
Seasoning, To Taste
¼ teaspoon Mace
¾ cup Cream
3 Eggs, Hard Boiled & Diced
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 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.
1 small Onion, Finely Chopped
½ stick Celery, Finely Chopped
2 cup Chicken Stock
1 pound Asparagus, Chopped
Seasoning, To Taste
¼ teaspoon Mace
¾ cup Cream
3 Eggs, Hard Boiled & Diced
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 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.
