Asparagus Potato Soup

Makes 10 servings

Ingredients

■  2 pounds asparagus, trimmed and cut 
into 1-inch lengths
■  2 large potatoes, peeled and cubed
■  2 medium-sized yellow onions, peeled 
and cut into slim wedges
■  6 cups chicken broth
■  1 teaspoon salt, or to taste
■  ½ teaspoon freshly ground pepper
■  ½ teaspoon ground mace
■  ¼ teaspoon ground nutmeg
■  3 shakes all-purpose seasoning salt
■  10 tablespoons freshly grated 
Parmesan cheese

Instructions

Put all the ingredients, except the Parmesan cheese, in a large slow cooker. Cover with the lid and cook on low all day, or until the vegetables are very tender. Cool the soup, still covered, for 20 minutes or so.

Purée the soup in batches in a blender or in a food processor fi tted with a metal chopping blade. Ladle the mixture into heated soup bowls, and top each serving with 1 tablespoon Parmesan cheese.

—from the kitchen of Kathy Gulan