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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
1/4 ts Ground mace
1/8 ts Ground nutmeg
1/2 ts Salt
1/4 ts Freshly ground pepper
6 tb Freshly grated Parmesan
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.
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