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Filled with garden-fresh flavors of cauliflower, asparagus and spinach, this soup is my favorite way to use up summer's produce.
The Taste of Home Cookbook
New Revised 2nd Edition
Recipe: Leslie Owens, Poplar Bluff, Missouri
Prep/Total Time: 30 min.
Yield: 9 servings (2-1/4 quarts).
~ 12¼ cups water, divided
~ 1/2 cup pearl onions
~ 5 chicken bouillon cubes
~ 2 cups cauliflowerets
~ 2 pounds fresh asparagus, cut into 1/2-inch pieces
~ 1 can (8 ounces) sliced water chestnuts, drained
~ 1 cup chopped fresh spinach
~ 1/2 cup chopped chives
~ 1/2 teaspoon dried marjoram
~ 1/2 teaspoon salt
~ 1/8 to 1/4 teaspoon pepper
~ 1/8 teaspoon ground nutmeg
~ 3 tablespoons cornstarch
1) In a Dutch oven, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2) In a 3-qt. saucepan, bring 6 cups water and bouillon to a boil. Add cauliflower and onions; cover and cook for 5 minutes. Add the asparagus, water chestnuts, spinach and seasonings; cover and cook for 5 minutes or until asparagus is tender.
3) Combine cornstarch and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve immediately.
Nutrition Facts: 1 cup equals 58 calories.
1 g fat (trace saturated fat), trace cholesterol, 770 mg sodium; 11 g carbohydrate; 2 g fiber; 3 g protein.
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