Cream of Asparagus Soup

Instructions

1. 1

   Salt and pepper, to taste 1/4 teaspoon mace 3/4 cup whipping cream 3 hard boiled eggs, chopped Melt the butter in a saucepan over medium heat.

2. 2

   Add the onion and celery and cook, stirring often, until soft but not brown.

3. 3

   Add the stock and bring to a boil.

4. 4

   Add the asparagus; simmer for 5 minutes.

5. 5

   Add salt, pepper, and mace.

6. 6

   Remove from heat.

7. 7

   Slowly stir in the cream.

8. 8

   Reheat gently.

9. 9

   Serve in bowls garnished with hard-cooked egg.

10. 10

    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