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Southern Garden Soup Recipe

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.

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Southern Garden Soup Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

15 15 30

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

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.
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.
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).

Nutritional 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.

Originally published as Southern Garden Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p18

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Southern Garden Soup

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(1-1) of 1 reviews

Reviewed on Oct. 30, 2009 by texasfun

This is an easy soup to make, and has a wonderful flavor. The color is a little odd and the nutmeg smells a little strong, but don't let that fool you. First bite will make you a believer. I did omit the chestnuts.