ASPARAGUS-POTATO SOUP Makes 6 servings. This soup uses spring favorites, potatoes and asparagus.

1 pound asparagus, trimmed, and cut Into 1 inch lengths
1 large baking potato, peeled and cut into 1/2 inch cubes
1 medium yellow onion, peeled and cut into slim wedges
31/2 cup chicken broth
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons
freshly
grated Parmesan cheese

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 25 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 beat 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.

CHEDDAR CHEESE SOUP

Makes 4 servings. Do not let the mixture boil, or it might separate.

1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons margarine or butter
2 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 can (10 3/4 oz) condensed chicken broth
1 cup milk
2 cups shredded Cheddar cheese (8 oz)
paprika

Cover and simmer onion and celery in margarine in 2 quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Cook over low heat stirring constantly until smooth and bubbly. Remove from heat. Add broth and milk. Heat to boil­ing over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle soup with paprika.