Best Spring Corn Soup With Asparagus Recipes

SPRING CORN SOUP WITH ASPARAGUS

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

Ingredients

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.

ASPARAGUS & CORN SOUP (CHEAT'S VERSION)

Asparagus & Corn Soup (cheat's Version) image

I'm a bit embarrassed about this recipe because I'm NOT a fan of the style of cooking which 'assembles' pre-packaged products. However, sometimes, it's cold outside, you're tired, the cupboard is bare, the local store does not stock much more than canned goods and they would laugh in your face if you asked for a bunch of fresh asparagus! So, on such a day and under such conditions, I created this soup. And, whaddya know? It was so darn good I'm gonna share it!

Provided by Kookaburra

Categories Corn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 onion, chopped finely
3 cloves garlic, crushed and chopped finely
3 slices bacon, rind and fat removed and diced finely
1 (420 g) can cream of asparagus soup (condensed)
1 (340 g) can asparagus, cuts & tips (or canned asparagusspears, cut into bite-sized pieces, drained)
1 (250 g) can corn kernels, drained (I used 2 x 125g cans)
1 cup water (1 cup is equivalent in volume to 1/2 a 420g can of soup - I just used the can to measure the liquids)
1 cup milk
1 cup cream
1 cup dry white wine
1 teaspoon chicken stock powder or 1 teaspoon vegetable stock powder (or 1 stock cube)
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon ground nutmeg
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3/4 cup parmesan cheese, freshly grated

Steps:

Melt the butter in a large saucepan.
Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
Remove the pan from the heat and, stirring, pour in the can of condensed soup.
With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
Return soup to heat, add the cream and the wine and stir to blend thoroughly.
Stir in the can of asparagus pieces and the corn.
Season with the stock powder, pepper, nutmeg and thyme.
(If using a stock cube, dissolve it first in a little hot water.) Bring the soup to a boil, then reduce the heat and allow it to simmer very gently for 15 minutes.
Taste before serving and add salt if required or a little more stock powder.
Serve soup into bowls and sprinkle over the grated parmesan.

Nutrition Facts : Calories 633.8, Fat 43.6, SaturatedFat 23.4, Cholesterol 122.4, Sodium 1367.4, Carbohydrate 36.1, Fiber 4.1, Sugar 3.9, Protein 18.8