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Originally published Wednesday, March 26, 2014 at 6:05 AM

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Recipe: Spring Corn Soup with Asparagus


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tastes good MORE

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Serves 6

1 tablespoon olive oil

¼ cup chopped shallots

3 cloves garlic, minced

1 large sweet onion, diced

2 medium carrots, peeled and diced

3 celery stalks, diced

6 cups low-sodium chicken broth

1 bunch asparagus, cut into 1-inch pieces

3 tablespoons chopped fresh thyme

16 ounces frozen baby corn

Salt and ground black pepper

1. In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, six to seven minutes. Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, then cook just until the asparagus is tender, four to five minutes. Season with salt and pepper.

— Alison Ladman, The Associated Press



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