As November arrives, so does soup weather and the holiday season starts. So, this month, I thought I would pass on one of my favorite soup recipes: Corn Soup with Shrimp and Asparagus. This delicious recipe is easy to make, comforting and quick. Enjoy.

Ingredients:

1 bunch scallions

1 ½ Tbsp olive oil

3 cloves garlic, finely chopped

1 16-oz pkg. frozen corn

3 ½ cups low-sodium vegetable broth

½ cup low-fat cottage cheese

3 Tbsp nutritional yeast

½ lb asparagus, tough ends discarded/very thinly sliced (abt 1 ½ cups)

1 lb cooked large shrimp, halved

2 Tbsp chopped tarragon leaves

Cracked pepper

Thinly slice dark green parts of scallions and set aside; roughly chop remaining parts. Heat oil in medium sauce-pan on medium. Add while & light green parts of scallions and sauté until beginning to soften (~2 min). Add garlic and corn and sauté 2 min. Add broth and bring to a simmer on high. Reduce heat and simmer 8 min. Remove from heat. Using immersion blender, puree soup 1 min. Add cottage cheese and nutritional yeast and puree until smooth, 1 min. Add asparagus and bring to a gentle simmer on medium, about 3 min.; do not let soup boil. Reduce heat to low, stir in shrimp and cook, stirring occasionally, until heated through, about 2 min. Stir in tarragon and reserved scallion greens. Serve topped with cracked pepper.

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