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6 servings
suggest servings
| 1 | pound | asparagus | trimmed, and cut into 1-in lengths |
| 1 | large | potatoes | cubes, peeled and cut into 1/2-in cubes |
| 1 | medium | onion | cut into slim wedges |
| 3 1/2 | cups | chicken broth | |
| 1/4 | teaspoon | mace | ground |
| 1/8 | teaspoon | nutmeg | ground |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 6 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | freshly grated |
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.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 478mg | 20% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 3.0g | 11% |
| Sugars 5.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 12% | Vitamin C | 16% | |
| Calcium | 9% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tonight I'm roasting a chicken. I will fill the cavity with chopped onion, lemon, garlic, parsley, rosemary, salt and pepper. I will then...
I make this with Golden Mushroom soup and low fat cream cheese. it is very good.
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