Spring Corn Soup With Asparagus

5
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This recipe was found in the Chattanooga Times. It makes a fantastic quick to make soup which is packed with vegetables. The addition of Parmesan Cheese is my idea. If you want a gluten free version double check chicken stock to make sure it is made without gluten."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (581 g)
  • Calories 204.9
  • Total Fat - 5.6 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 1596.6 mg
  • Total Carbohydrate - 34.6 g
  • Dietary Fiber - 5.6 g
  • Sugars - 7.1 g
  • Protein - 7.8 g
  • Calcium - 101.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.2 mg

Step 1

Heat the olive oil in a stockpot over medium high heat. Add in shallots, garlic, onion, carrots and celery. Cover and allow to cook until crist tender, 6 to 7 minutes.

Step 2

Add in the chicken stock and bring to a simmer. Add in the asparagus, thyme and corn. Cook until the asparagus is tender, 4 to 5 minutes. Season with salt and freshly ground black pepper to taste.

Step 3

Ladle into bowls and garnish with freshly grated parmesan cheese as desired.

Tips & Variations


No special items needed.

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