Recipe: Golden Asparagus Soup

TODO: ADD SUMMARY

Instructions

Recipe provided courtesy of the Michigan Asparagus Advisory Board

Yield: 4 servings

Ingredients

  • 4 cups chicken stock or canned broth
  • 2 thin slices peeled, fresh ginger (1/4 teaspoon ground ginger may be substituted)
  • 1/2 cup dry sherry
  • 2 ounces cellophane noodles, cooked and drained
  • 2 teaspoons sesame oil
  • 2 green onions, thinly sliced
  • 1/3 pound fresh Michigan asparagus spears cut into 1¼ inch pieces (14½ ounce can asparagus cuts and tips, drained, may be substituted for fresh asparagus)

 

Directions

Combine chicken stock or broth and ginger in medium saucepan; bring to a boil.

Stir in sherry and sesame oil. Reduce heat to simmer and add fresh asparagus and noodles (add canned asparagus at the last minute and only to heat through). Continue cooking until asparagus is tender-crisp, 2 to 4 minutes.

Stir in green onions and serve immediately.

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