Categories: Soups/stews, Londontowne 
      Yield: 6 servings 
  
      1 lb Asparagus; trimmed,             3 1/2 c  Chicken broth 
           -and cut into 1-in lengths        1/4 ts Ground mace 
      1 lg Baking potato; peeled and         1/8 ts Ground nutmeg 
           - cut into 1/2-in cubes           1/2 ts Salt 
      1 md Yellow onion, peeled              1/4 ts Freshly ground pepper 
           -and cut into slim wedges           6 tb Freshly grated Parmesan 
  
  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