Spring Corn Soup With Asparagus

Submitted by PaulaG

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4-6

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

directions

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