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Asparagus and Corn Soup Recipe
Asparagus and Corn Soup is a light and tasty soup that conjures up the feeling of Spring. Maybe itís the use of fresh asparagus that summons that response for me. Now, you can buy fresh asparagus almost all of the year around. Itís always a delight! This soup pairs well with seafood sandwiches, tofu sandwiches, and cheese sandwiches. It is also great with chicken sandwiches. This soup is especially good with grilled crab salad sandwiches.
Hon Dashi is one optional ingredient that is used in this soup. This is a commonly used flavoring in Japanese food. It is a salty soup stock that is made from kelp and bonito, or tuna, flakes. Use it in tiny quantities! The Hon Dashi is high in monosodium glutamate (MSG). If you are sensitive to MSG, just skip the use of the Hon Dashi. If you want an alternative and flavored saltiness, you could put a dash of high quality soy sauce into the soup instead of the Hon Dashi.
Asparagus and Corn Soup
! can of chicken noodle soup
2 cans of water
Liquid from one can of crab meat and enough water or broth to make one cup of liquid (If you donít have crab, then substitute water or broth made from shellfish or chicken
1/3 teaspoon Hon Dashi (optional)
2 ribs of celery-coarsely chopped
Ĺ of a medium onion-coarsely chopped
1 large carrot-peeled and coarsely chopped
8 spears of asparagus-washed and cut into one-inch pieces
2 eggs- beaten
Ĺ cup of corn kernels (I used Green Giant because they are crispy. You may also use frozen or fresh corn.)
Open the chicken noodle soup and drain the broth into a medium saucepan. Add water to the chicken noodle soup can, stir it gently around in the noodles, then drain the water into the saucepan. Repeat this process one more time. Set the canned noodles aside for later use. Add the liquid from the canned crab with enough water to make another cup of liquid. You may substitute chicken or shellfish broth. Stir the Hon Dashi, if desired, into the liquid. Heat the broths and liquid over medium-high heat until it is boiling. Add the celery, onion, carrot, and asparagus. Simmer gently, uncovered, over medium-low heat for 5 minutes.
After the vegetables have cooked for 5 minutes, pour the beaten egg in a thin stream into the simmering broth. Slowly drag a fork through the eggs. Turn the soup off and cover it with a lid. Let it stand for 5 minutes. Uncover the soup and stir the corn kernels and reserved noodles into the soup. Serve it immediately with a delicious sandwich.
For people who are working to lower their meat consumption, this is a good soup. While it is not a vegetarian soup, it contains very little meat. This soup is easy to make. It is filled with veggies and egg. The nutritional quality is good. Plus, itís wonderful with a hearty sandwich.
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Content copyright © 2018 by Connie Mistler Davidson. All rights reserved.
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