WW Points: 1
1 pound asparagus — trimmed and cut into 1-in lengths
1 large baking potato — peeled and cut into 1/2-in cubes
1 medium yellow onion — peeled and cut into slim wedges
3 1/2 cups chicken broth
1/4 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 tablespoons 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.
Per Serving: 86 Calories; 2g Fat (25.3% calories from fat); 7g Protein; 10g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 719mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.