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    ASPARAGUS AND POTATO SOUP     

   Ingredients :
 
1 lb 2 oz (500 g) fresh asparagus, trimmed and cut in 1 ½ (3 cm) pieces
1 large potato (or 2 medium size), peeled and cut in small cubes
1 onion, peeled and cut into thin wedges
3 ½ cups chicken stock
Salt
Pepper
Nutmeg
6 tablespoons grated parmesan cheese

   Preparation:

Place all ingredients but the cheese in a medium size saucepan and bring to a boil over low heat until the asparagus, the potato and the onion are very tender. Remove from heat, cover pan and cool for 30 minutes. Blend or process until a soft puree is obtained. Force through a strainer if necessary and correct seasoning. Some milk or cream may be added if desired.
Heat before serving and sprinkle with parmesan cheese.
        6 servings
       
 
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