Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J.
PHELPS CHARDONNAY, 1979. 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.

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