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Asparagus Baby Corn Soup

Ingredients
  Defatted chicken stock 7 Cup (112 tbs)
  White wine vinegar 1⁄2 Cup (8 tbs)
  Honey 2 Teaspoon
  Asparagus 7 Ounce, trimmed and cut into 1 inch pieces
  Canned baby corn 7 Ounce, drained
  Snipped chives 1⁄4 Cup (4 tbs)
Directions

In a 3-quart saucepan, combine the stock, vinegar and honey.
Bring to a boil.
Reduce the heat to a gentle simmer.
Add the asparagus and corn.
Simmer until the asparagus is tender but still vibrant green, about 3 minutes for thin stalks.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Baby Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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4.265625
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 111 Calories from Fat 4

% Daily Value*

Total Fat 0.41 g0.63%

Saturated Fat 0.03 g0.13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 834.3 mg34.8%

Total Carbohydrates 15 g4.9%

Dietary Fiber 1.8 g7.1%

Sugars 6.3 g

Protein 11 g22.5%

Vitamin A 11% Vitamin C 8.5%

Calcium 18.7% Iron 16.8%

*Based on a 2000 Calorie diet

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Asparagus Baby Corn Soup Recipe