Spring Corn Soup With Asparagus

Name: Spring Corn Soup With Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 serving(s)
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

Be the first to review this recipe

Recipe 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

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction