Spring Corn Soup With Asparagus - cooking recipe

Ingredients

1 tablespoon olive oil
1/4 cup chopped shallot
3 garlic cloves, minced
1 large sweet onion, chopped
2 medium carrots, scrubbed and diced
3 stalks celery, diced
6 cups chicken broth
1 bunch asparagus, tough ends removed, cut into 1-inch pieces
2 cups frozen corn
3 tablespoons chopped fresh thyme
parmesan cheese, freshly grated
salt and pepper

Preparation

Heat the olive oil in a stockpot over medium high heat. Add in shallots, garlic, onion, carrots and celery. Cover and allow to cook until crist tender, 6 to 7 minutes.
Add in the chicken stock and bring to a simmer. Add in the asparagus, thyme and corn. Cook until the asparagus is tender, 4 to 5 minutes. Season with salt and freshly ground black pepper to taste.
Ladle into bowls and garnish with freshly grated parmesan cheese as desired.