Date: 3 Apr 97 7:37:17
From: "susan.j.mcgee" (susan.j.mcgee@ArthurAndersen.com)
Here's a recipe I found in the online version of the LA Times and
Baby Corn and Asparagus Soup
4 quarts vegetable broth - the more robust the flavor, the better
1/4 C white wine vinegar
1/4 lb fresh aparagus, trimmed and cut into 1 inch pieces
4 oz canned baby corn, drained
2 T snipped fresh chives
Combine broth, vinegar and honey in medium saucepan. Bring to boil
over medium-high heat. Reduce heat to medium. Add asparagus and corn
and simmer until asparagus is tender and bright green, about 3
minutes. Garnish with chives.
4 servings. Each serving:
68 calories; 175 mg sodium; 0 cholesterol; 0 fat; 9 grams
carbohydrates; 11 grams protein; 0.50 gram fiber.