Cream Of Asparagus Soup

Ingredients and Instructions

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

Cream of Asparagus Soup 42