Wednesday, July 17, 2013

Summer Corn Soup

Every week, Breezy Willow Farm sends out an email containing recipes that incorporate that week's CSA haul. In preparation for this week, we received a recipe for summer corn soup.
Being that I don't pick up until Thursdays I didn't have most of the ingredients, but I used the provided recipe as a starting point for my own take on corn soup with what I have hanging around from my last CSA pickup.
This soup is delicious, not bad for you (206 calories a serving!), and  all of the flavors definitely blend well together.
yield: 4 servings

3C milk (I used Blue Diamond Coconut Milk Almond Milk blend)
3 ears fresh corn
2 tbs butter
1 spring onion, chopped
2 pattypan squash, diced
1/2 cucumber, sliced
2 cloves garlic, minced
2C water
1 fresh thyme sprig
1 fresh basil leaf
2 fresh dill sprigs
1 tsp sea salt
1 tsp black pepper

  1. Cut corn kernels from cobs.
  2. Break corn cobs in half and place in medium pot.
  3. Bring milk and corn cob halves to a boil.
  4. Remove from heat, cover, and let steep while preparing the rest of the soup.
  5. Melt butter in a large saucepan over medium heat.
  6. Add onion, cucumber, squash, and garlic.
  7. Cook, stirring frequently, for 10 minutes.
  8. Add water, herbs, salt, and pepper to vegetables.
  9. Slowly pour the milk and corncobs into the vegetable pan.
  10. Reduce heat to low and cook, partially covered, for 20 minutes.
  11. Discard corncobs and herbs.
  12. Puree soup using an immersion blender (or by letting cool slightly and transferring to a blender).
  13. Enjoy!

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