Southern Garden Soup

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.