Asparagus-Potato Soup
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
trimmed, and cut into 1-in lengths |
|
| 1 | large |
potatoes
cubes, peeled and cut into 1/2-in cubes |
|
| 1 | medium |
onions
cut into slim wedges |
|
| 3 ½ | cups |
chicken broth
|
|
| ¼ | teaspoon |
mace
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 6 | tablespoons |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
trimmed, and cut into 1-in lengths |
|
| 1 | large |
potatoes
cubes, peeled and cut into 1/2-in cubes |
|
| 1 | medium |
onions
cut into slim wedges |
|
| 828 | ml |
chicken broth
|
|
| 1.3 | ml |
mace
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 9E+1 | ml |
Parmesan cheese
freshly grated |
|
Directions
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.
Purée the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the purée 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.
