Recipe by Hadice
This is a wonderful basic soup for Autumn. Can also be adapted for all you meat eaters out there.
Top Review by Ms B.
This is a very easy and tasty soup. I didn't have any veggie broth on hand and subbed chicken broth. I also used a large Yukon Gold potato and a diced sweet onion in the mix. After whirling with my wand blender, I found that the soup did not need additional salt and only a little fresh ground pepper. The multiple flavors were each distinct, yet blended well. I loved the little bite of freshness from the nutmeg. Very nice soup.
- 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 See How It's Made
- In a soup kettle, combine asparagus, potato, onion, stock, cinnamon, and nutmeg.
- Bring to a boil, reduce to a simmer, cover lightly, and cook for 30 minutes, or until the vegetables are tender.
- Remove from heat and cool slightly.
- Pour batches of soup into blender and puree until smooth and return to the pot.
- Return to a boil, salt and pepper to taste and remove from heat.
- Serve immediately with Parmesan for garnish.