Cream of Asparagus Soup

Yield: 6 servings

Ingredients

• 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

Instructions

1. Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown.
2. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes.
3. Add salt, pepper and mace. Remove from heat.
4. Slowly stir in the cream. Reheat gently.
5. Serve in bowls garnished with hard-cooked egg.

Nutrition

Per serving: 144 Cal (62% from Fat, 21% from Protein, 18% from Carb); 8g Protein; 10g Tot Fat; 7g Carb; 2g Fiber; 52mg Calcium; 1mg Iron; 327mg Sodium; 145mg Cholesterol