Spring Corn Soup With Asparagus
Recipe: #12766
June 13, 2014
Categories: Corn, Sunday Dinner, Diabetic, Gluten-Free, Heart Healthy, No Eggs, more
"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."
Ingredients
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 by Step Method
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
No special items needed.