Print Recipe

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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.