Asparagus-Potato Soup
1 lb Asparagus; trimmed, -and cut into 1-in lengths 1 lg Baking potato; peeled and - cut into 1/2-in cubes 1 md Yellow onion, peeled -and cut into slim wedges 3 1/2 c Chicken broth...
Ingredients
- 1lbasparagus; trimmed,
- 1/4tsp ground mace
- 1/8tsp ground nutmeg
- 1/2tsp salt
- 1/4tsp freshly ground pepper
- 6tbsp freshly grated parmesan
Directions
- 1
1 lb Asparagus
- 2
trimmed, -and cut into 1-in lengths 1 lg Baking potato
- 3
peeled and - cut into 1/2-in cubes 1 md Yellow onion, peeled -and cut into slim wedges 3 1/2 c Chicken broth 1/4 ts Ground mace 1/8 ts Groun
- 4
Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently
- 5
Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender
- 6
Cool the broth, still covered, for 20 minutes
- 7
Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade
- 8
Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature