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.