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Saturday, March 7, 2015

Spring Corn Soup With Asparagus

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 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

Recipe

  • 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.

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