Serves:

Ingredients:

1 tb Butter
1 sm Onion, finely chopped
1/2 Stalk celery, finely chopped
2 c Chicken stock
(see index)
1 lb Asparagus tips, chopped
Salt & pepper to taste
1/4 ts Mace
3/4 c Whipping cream
3 Hard-cooked eggs, chopped

Method:

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.