SPRING CORN SOUP WITH ASPARAGUS

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Spring Corn Soup With Asparagus image

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.

Provided by PaulaG

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/4 cup chopped shallot
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 chopped fresh thyme
parmesan cheese, freshly grated
salt and pepper

Steps:

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

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