Asparagus-Potato Soup

1. 1

   Place all the ingredients except cheese in a large saucepan.

2. 2

   Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently.

3. 3

   Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender.

4. 4

   Cool the broth, still covered, for 20 minutes.

5. 5

   Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade.

6. 6

   Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature.

7. 7

   Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.