Cream Of Asparagus Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1 small: Onion, finely chopped
1/2 Stalk: celery, finely chopped
2 cup: Chicken stock,
, see index
1 lbs: Asparagus tips, chopped
Salt & pepper to taste,
1/4 tsp: Mace,
3/4 cup: Whipping cream,
3: Hard-cooked eggs, chopped
Directions:
SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J.
PHELPS CHARDONNAY, 1979. 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.
Source from luhu.jp
PHELPS CHARDONNAY, 1979. 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.
Source from luhu.jp