Spring Corn Soup With Asparagus
Created by PaulaG on June 13, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 15m
- Recipe #12766
Ingredients
- 1 tablespoon oil (olive oil)
- 1/4 cup shallots, chopped
- 3 garlic cloves, minced
- 1 large sweet onion, chopped
- 2 medium carrots, scrubbed and diced
- 3 stalks celery, diced
- 6 cups chicken broth
- 1 bunch asparagus, tough ends removed, cut into 1-inch pieces
- 2 cups frozen corn
- 3 tablespoons fresh thyme, chopped
- Parmesan cheese, freshly grated
- Salt and pepper
How to Make
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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.
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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.
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Step 3: Ladle into bowls and garnish with freshly grated parmesan cheese as desired.
Nutritional Facts
- 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