Cream of Asparagus Soup 2

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. Serving Size: 6 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini SOURCE: THE IMPECCABLE PIG, EAST INDIAN SCHOOL, SCOTTSDALE. WINE: J. PHELPS CHARDONNAY, 1979.