Spring Corn Soup With Asparagus

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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