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-> [Asparagus, British, Soups & Stews, Vegetables, Western European] -> [Asparagus potato soup Recipe] |
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Asparagus potato soup
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| Artist: |
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| Categories: |
Asparagus, British, Soups & Stews, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Asparagus, trimmed | | | -and cut into 1-in lengths | | 1
| large | Baking potato, peeled and | | | - cut into ?in cubes | | 1
| med | Yellow onion, peeled | | | -and cut into slim wedges | | 3 1/2
| cup | Chicken broth | | 1/4
| tsp | Ground mace | | 1/8
| tsp | Ground nutmeg | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly ground pepper | | 6
| tbsp | Freshly grated Parmesan |
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Procedures:
| 1 | Place all the ingredients except cheese in a large saucepan. | | 2 | Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. | | 3 | Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. | | 4 | Cool the broth, still covered, for 20 minutes. | | 5 | Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. | | 6 | Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. | | 7 | Ladle the soup into heated bowls and top each portion with 1 tablespoon of the parmesan cheese. | | 8 | Jean anderson prodigy guest chefs cookboo |
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