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Quick & Easy: Hearty, yet fresh soup fit for cool spring nights

SPRING CORN SOUP

WITH ASPARAGUS

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

Associated Press



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