Curried Egg Soup

A savory soup brimming with chopped eggs.


3 tablespoons butter + 2 tablespoons olive oil

2 large onions, diced

4 celery stalks, diced

2 tablespoons flour

4 cups chicken stock

1 teaspoon salt

1 teaspoon pepper

1 tablespoon curry powder

9 hard-boiled eggs, chopped

1/4 cup cream


Heat butter and oil in a soup pot.  Add onions and celery and saute over medium heat about 8 minutes, or until tender.  Sprinkle flour over and cook, stirring, one minute.  Add stock, salt, pepper and curry.  Bring to a boil, lower heat and simmer ten minutes.  Stir in eggs and cream.  Serves 4.