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Brothy Baby Corn And Asparagus Soup
Ingredients
- 4 c. defatted rich-tasting broth
- 1/4 c. white wine vinegar
- 1 tsp honey
- 4 ounce fresh asparagus trimmed, and cut into 1" pcs
- 4 ounce canned baby corn liquid removed
- 2 Tbsp. snipped fresh chives
Directions
- Combine broth, vinegar and honey in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Add in asparagus and corn; simmer till asparagus is tender and bright green, about 3 min. Add in chives.
- This recipe yields 4 servings.
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