Asparagus Potato Soup
Posted On January 27, 2016
Warm up with this delightful potato based soup.
You’ll Need
- 1 pound asparagus, trimmed and cut into 1 inch lengths
- 1 large baking potato, peeled and cut into ½ inch cubes
- 1 medium onion, peeled and cut into slim wedges
- 3 ½ cups chicken broth
- ¼ teaspoon ground mace
- 1/8 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Freshly grated parmesan cheese
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 bowls and top each portion with a pinch of Parmesan cheese.
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