Cream of Asparagus Soup


  • 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


  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.

Yield: 6 servings

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

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