Spring Corn Soup with Asparagus

1 tablespoon olive oil

¼ cup chopped shallots

3 cloves garlic, minced

1 large sweet onion, diced

2 medium carrots, peeled and diced

3 celery ribs, diced

6 cups low-sodium chicken broth

1 bunch asparagus, cut into 1-inch pieces

3 tablespoons chopped fresh thyme

16 ounces frozen baby corn

Salt and ground black pepper

In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes. Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.

Serves six.

Nutrition values per serving: 130 calories, 3 g fat (0 saturated), 22 g carbohydrates, 4 g fiber, 9 g sugar, 6 g protein, 0 mg cholesterol, 280 mg sodium.

Alison Ladman, The Associated Press