Creamy Asparagus Soup
Creamy Asparagus Soup recipe
Yield
3 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | small |
onions
finely chopped |
|
| ½ | each |
celery stalks
finely chopped |
|
| 2 | cups |
chicken broth
|
|
| 1 | pound |
asparagus
tips, chopped |
|
|
salt and black pepper
to taste |
*
|
||
| ¼ | teaspoon |
mace
|
|
| ¾ | cup |
whipped cream
|
|
| 3 | large |
eggs
hard-cooked, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 1 | small |
onions
finely chopped |
|
| 0.5 | each |
celery stalks
finely chopped |
|
| 473 | ml |
chicken broth
|
|
| 453.6 | g |
asparagus
tips, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
mace
|
|
| 177 | ml |
whipped cream
|
|
| 3 | large |
eggs
hard-cooked, chopped |
|
Directions
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.
