Recipe - Asparagus-Potato Soup

1 pound Asparagus; trimmed,
and cut into 1in lengths
1 lg Baking potato; peeled and
cut into 1/2in cubes
1 md Yellow onion, peeled
and cut into slim wedges
3 One half cup Chicken broth
One fourth teaspoon Ground mace
1/8 teaspoon Ground nutmeg
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
6 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini