1 Lb Asparagus, trimmed,	3 1/2 Cup Chicken broth
-and cut into 1-in lengths	1/4 Tsp mace, Ground
1 Large Baking potato, peeled and	1/8 Tsp nutmeg, Ground
- cut into 1/2-in cubes	1/2 Tsp Salt
1 Medium Yellow onion, peeled	1/4 Tsp pepper, Freshly Ground
-and cut into slim wedges	6 Tbl Parmesan, Freshly Grated

PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the
liquid to a simmer over moderate heat, then adjust the heat so that it
bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes,
until the vegetables are very tender. Cool the broth, still covered, for 20
minutes. Puree the broth and the vegetables in batches, in a blender or in
a food processor fitted with the metal chopping blade. Return the puree to
the saucepan, set it over moderate heat and bring the soup just to serving
temperature. Ladle the soup into heated bowls and top each portion with 1
tablespoon of the Parmesan cheese.

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK