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Title: Asparagus Potato Soup
Categories: Blank
Yield: 6 Servings

1lbAsparagus; trimmed, and cut into 1-in lengths
1lgBaking potato; peeled and cut into 1/2-in cubes
1mdYellow onion, peeled and cut into slim wedges
3 1/2cChicken broth
1/4tsGround mace
1/8tsGround nutmeg
1/4tsFreshly ground pepper
6tbFreshly 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.