Servings
6 s
Ingredients
- 1 pound Asparagus; trimmed, and cut into 1-in lengths
- 1 large Baking potato; peeled and cut into 1/2-in cubes
- 1 medium Yellow onion, peeled and cut into slim wedges
- 3 1/2 cups Chicken broth
- 1/4 teaspoon Ground mace
- 1/8 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly ground pepper
- 6 tablespoons Freshly grated Parmesan
Directions
- PLACE ALL THE INGREDIENTS except cheese in a large saucepan.
- Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently.
- Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender.
- Cool the broth, still covered, for 20 minutes.
- Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade.
- Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature.
- Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini