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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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I created this recipe as a way to combine all of my family's favorite produce into one dish. No matter how much I make, this soup never lasts too long around our house. Ingredients:
12-1/4 cups water, divided |
1/2 cup pearl onions |
5 teaspoons vegetable or beef bouillon granules |
2 cups fresh cauliflowerets |
2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup chopped fresh spinach |
1/2 cup minced 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 |
Directions:
1. In a Dutch oven or soup kettle, 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 another Dutch oven or soup kettle, 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. Yield: 9 servings (2-1/4 quarts).
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