Fresh Corn And Zucchini Soup Recipe
Ingredients
2 large ears corn
1/2 cup minced onion
1 teaspoon finely minced garlic
2 tablespoons olive oil
6 cups lamb or beef stock
4 sprigs parsley
1 sprig oregano
2 unpeeled new potatoes, diced
2 to 3 cups shredded zucchini
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup heavy cream
Finely chopped hard-cooked eggs
Minced fresh chives
Paprika
Directions
Cut kernels from corn and set aside.
Cut cobs into several pieces and set aside.
Lightly brown onion and garlic in oil, add stock, parsley, oregano and cut-up cobs.
Bring to boil and cook 5 minutes.
Discard parsley, oregano and cobs.
Add reserved corn kernels and potatoes.
Bring to gentle boil, cover, lower heat and simmer 5 minutes or until corn and potatoes are almost tender.
Add zucchini, salt and pepper.
Bring back to gentle boil, cover, lower heat and cook 3 minutes or until zucchini is cooked but still crisp.
Remove from heat and add cream.
Chill at least 4 hours, adjust seasonings and garnish with hard-cooked egg, chives and paprika
Cut cobs into several pieces and set aside.
Lightly brown onion and garlic in oil, add stock, parsley, oregano and cut-up cobs.
Bring to boil and cook 5 minutes.
Discard parsley, oregano and cobs.
Add reserved corn kernels and potatoes.
Bring to gentle boil, cover, lower heat and simmer 5 minutes or until corn and potatoes are almost tender.
Add zucchini, salt and pepper.
Bring back to gentle boil, cover, lower heat and cook 3 minutes or until zucchini is cooked but still crisp.
Remove from heat and add cream.
Chill at least 4 hours, adjust seasonings and garnish with hard-cooked egg, chives and paprika
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
