---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cream of Asparagus Soup
 Categories: Soups/stews, Vegetables
      Yield: 6 servings
 
      1 tb Butter                              1 lb Asparagus tips, chopped
      1 sm Onion, finely chopped                    Salt & pepper to taste
    1/2    Stalk celery, finely chopped      1/4 ts Mace
      2 c  Chicken stock                     3/4 c  Whipping cream
           (see index)                         3    Hard-cooked eggs, chopped
 
  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.
 
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