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Recipe: Spring corn soup with asparagus and fresh thyme

The warm days and cool nights of spring can make for challenging dinners. During the days, we want to be outside enjoying the sun, but the evenings call for something warm and comforting. Trouble is, warm and comforting dinners require time at the stove.

Our solution? A quick and easy soup that is jammed with fresh vegetables and comes together in about 30 minutes. We combine seasonally perfect asparagus with the sweet taste of frozen corn and a heap of fresh thyme. The result is light, yet fresh and filling. If you want to bulk it up a bit, shrimp or diced chicken would be a great addition.

[yumprint-recipe id=’15’]

By Alison Ladman
The Associated Press