 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This is a wonderful basic soup for Autumn. Can also be adapted for all you meat eaters out there. Ingredients:
1 lb fresh asparagus, cut into one inch lengths |
1 large baking potato, peeled and cubed |
1 medium yellow onion, cut into wedges |
3 1/2 cups vegetable stock |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
salt and pepper |
6 tablespoons grated fresh parmesan cheese, for garnish |
Directions:
1. In a soup kettle, combine asparagus, potato, onion, stock, cinnamon, and nutmeg.
2. Bring to a boil, reduce to a simmer, cover lightly, and cook for 30 minutes, or until the vegetables are tender.
3. Remove from heat and cool slightly.
4. Pour batches of soup into blender and puree until smooth and return to the pot.
5. Return to a boil, salt and pepper to taste and remove from heat.
6. Serve immediately with Parmesan for garnish.
|
|