1         lb broccoli, chopped
2         small baking potatoes, peeled and cut into 1/2-in cubes
1        medium onion, peeled and chopped
1-1/2 cups chicken broth
2        cups water
1/4     tsp ground mace
1/8     tsp ground nutmeg
1/4     tsp freshly ground black pepper
4        Tbsp freshly grated Parmesan

 

*Place all the ingredients except cheese in a 3-quart saucepan. Bring the liquid to a boil over moderate heat, then lower heat to a simmer. *Cover the pot and simmer the soup until the vegetables are tender, about 25-30 minutes.
*Allow the soup to cool slightly, then puree in a blender or food processor in batches. Take care because the soup will still be hot. Return the puree to the saucepan, set it over moderate heat and bring the soup back to a boil.
*Serve hot with a tablespoon of parmesan cheese on top of each serving. Makes 4 one-cup servings.

Nutrition Information (per 1 cup serving):

Calories             95                     Protein               7 grams

Fat                       1 gram            Carbohydrate     15 g

Sodium               140 mg            Cholesterol         2 mg                

Dietary Fiber     4.5 grams

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

1 starch, 1 vegetable

 

 *Recipe Source:  Food and Health Communications http://www.foodandhealth.com