Brothy Baby Corn And Asparagus Soup Recipe
Servings: 4
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.57g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 107mg | 4% |
| Potassium 2586mg | 74% |
| Total Carbs 47.87g | 13% |
| Dietary Fiber 19.3g | 64% |
| Sugars 22.48g | 15% |
| Protein 50.5g | 81% |
