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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