Yield: 6 servings
1 tablespoon butter
1 small onion, finely chopped
1/2 celery, finely chopped
2 cups chicken stock
1 pound asparagus, chopped
Salt and pepper, to taste
1/4 teaspoon mace
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; 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.
Per Serving: 144 Cal (62% from Fat, 21% from Protein, 18% from Carb); 8 g Protein; 10 g Tot Fat; 7 g Carb; 2 g Fiber; 52 mg Calcium; 1 mg Iron; 327 mg Sodium; 145 mg Cholesterol
