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Recipe Name: Asparagus-potato Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Asparagus, trimmed
and cut into 1-in lengths
1 Baking potato, peeled and
cut into 1/2-in cubes
1 Yellow onion, peeled
and cut into slim wedges
3 1/2 Cup(s) Chicken broth
1/4 Teaspoon(s) Ground mace
1/8 Teaspoon(s) Ground nutmeg
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly ground pepper
6 Tablespoon(s) Freshly grated parmesan
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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 80
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 4.4mg
Sodium: 915.3mg
Potassium: 387.5mg
Carbohydrates: 8.1g
Fiber: 1.5g
Sugar: <1g
Protein: 6.7g

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