Recipe for cooking cream of asparagus soup

Soups for Salads :: Vegetable Soups

Cream of Asparagus Soup

Yield: 6 servings

1 Tbsp. butter
1 sm. onion, chopped finely
1/2 celery, chopped finely
2 C. chicken stock
1 lb. asparagus, chopped
Salt and pepper, to taste
1/4 tsp. mace
3/4 C. whipping cream
3 hard boiled eggs, chopped

Melt the butter in a saucepan over med. 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 min.

Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg.

Per Servings: 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