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Ingredientes
- 1 lb Asparagus, trimmed, and cut into 1-in lengths
- 1 lrg Baking potato, peeled and cut into 1/2-in cubes
- 1 med Yellow onion, peeled and cut into slim wedges
- 3 1/2 c. Chicken broth
- 1/4 tsp Grnd mace
- 1/8 tsp Grnd nutmeg
- 1/2 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 6 Tbsp. Freshly grated Parmesan
Direcciones
- PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so which it bubbles gently. Cover the pot and simmer the broth for 30 to 35 min, till the vegetables are very tender. Cold the broth, still covered, for 20 min. Puree the broth and the vegetables in batches, in a blender or possibly 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 Tbsp. of the Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 24 | 25% |
| Total Fat 2.69g | 3% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 565mg | 24% |
| Potassium 420mg | 12% |
| Total Carbs 12.12g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.9g | 1% |
| Protein 6.71g | 11% |
