Primavera Soup

Makes: 4 servings Prep 15 mins Cook 10 mins

Ingredients

1 tablespoon butter (no substitutions)

1/3 cup minced shallots

1/2 cup diced carrots

1 small yellow squash, quartered and thinly sliced

2 14 ounce cans chicken broth

1 teaspoon chopped fresh thyme or tarragon

1/8 teaspoon freshly ground pepper

1/2 pound asparagus, trimmed and cut into 1/2-inch pieces

4 thin fresh lemon slices

Directions

1. Melt butter in medium saucepan over medium-high heat. Add shallots and cook 3 minutes, until they being to brown. Add carrots and squash; cook 3 to 4 minutes, until tender. Add broth, thyme and pepper; bring to a boil. Add asparagus; reduce heat slightly, and cook 3 to 5 minutes, until tender. Divide soup among 4 serving bowls; top each with a lemon slice. Makes 4 servings.

Nutrition Facts

Servings Per Recipe 4
cal.(kcal)80,
Fat, total(g)5,
chol.(mg)8,
sat. fat(g)3,
carb.(g)8,
fiber(g)1,
pro.(g)4,
sodium(mg)913,
Percent Daily Values are based on a 2,000 calorie diet

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