2 medium
Potatoes, peeled, cut in pieces
2 cups chicken
stock
1 lb.
Asparagus
1 cup
Cream
Salt &
pepper
Nutmeg
Cook
potatoes in stock in covered saucepan over medium heat till tender. Add asparagus and cook till tender. Puree and return to pan. Add cream, salt, white pepper and
nutmeg. Thin with stock if too thick.