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Name: Asparagus-Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lg Baking potato; peeled and; 1 md Yellow onion, peeled; 6 tb Grated Parmesan fresh; 1/4 ts Ground mace; 1/2 ts Salt; 3 1/2 c Chicken broth; 1/8 ts Ground nutmeg; 1 lb Asparagus; trimmed,; 1/4 ts Black Pepper freshly ground

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INGREDIENTS

1 lg Baking potato; peeled and
1 md Yellow onion, peeled
6 tb Grated Parmesan ; fresh
1/4 ts Ground mace
1/2 ts Salt
3 1/2 c Chicken broth
1/8 ts Ground nutmeg
1 lb Asparagus; trimmed,
1/4 ts Black Pepper ; freshly ground

Servings

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 Serving (215g)
Recipe Makes: 6 Servings

Calories: 34
Calories from Fat: 19 (56%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 5.5mg		2 %
Sodium 637.5mg		22 %
Potassium 55.4mg		1 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.7g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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