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SharePrimavera Soup
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(9)
Makes: 4
servings
Prep:
15 mins
Cook: 10 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
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
- Calories(kcal)80,
- Protein(gm)4,
- Carbohydrate(gm)8,
- Fat, total(gm)5,
- Cholesterol(mg)8,
- Saturated fat(gm)3,
- Dietary Fiber, total(gm)1,
- Sodium(mg)913,
- Percent Daily Values are based on a 2,000 calorie diet
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