SPRING CORN SOUP
1 tbsp. olive oil
¼ cup chopped shallots
3 cloves garlic, minced
1 large sweet onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
6 cups low-sodium chicken broth
1 bunch asparagus, cut into 1-inch pieces
3 tbsp. chopped fresh thyme
16 oz. frozen baby corn
Salt and ground black pepper
In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes. Add the chicken broth and bring to a simmer.
Add the asparagus, thyme and corn, then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.
Makes 6 servings.
Note: If you want to bulk it up a bit, shrimp or diced chicken would be a great addition.
— Alison Ladman