Asparagus-Potato Soup

[Guest guest]

This is excellent, enjoy with a nice chunk of crusty

bread

Karla

 

Asparagus-Potato Soup

 

1 pound asparagus, trimmed, and cut int

1 large baking potato, peeled and cut into

1 medium yellow onion, peeled and cut into

3 1/2 cups broth

1/4 teaspoon ground mace

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper, freshly ground

6 tablespoons Parmesan. freshly grated

 

Place all 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. Serves 6.

 

 

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[Guest guest]

What is mace?

 

* * * *

 

" 1/4 teaspoon ground mace "

[Guest guest]

I believe mace is the outter coating of nutmeg. You can probably use nutmeg in

place of

mace.

 

Julie

 

, " DLM ;-) " <magildl wrote:

>

> What is mace?

>

> * * * *

>

> " 1/4 teaspoon ground mace "

>