Wednesday, January 27, 2016

Asparagus Potato Soup

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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