Summer Squash and Corn Soup with Garden Tomatoes
Starting With Ingredients
3 lb yellow summer squash, grated
1 1/2 lb white onion, grated
1 qt water
2 T salt
3 lb tomatoes, diced (reserve liquid as well)
10 c corn kernels and milk (about 10 fresh ears)
1 qt heavy cream
2 bunches basil, chiffonade
Pepper to taste
Combine first four ingredients. Bring to a boil, reduce heat, and simmer for 30 minutes. Add in tomatoes and corn. Return to a boil. Kill the heat and stir in the cream, basil, and pepper. Serve hot or chill over ice and store (probably would even taste good cold!).
This cookbook has NEVER failed us. This soup was no exception. Admittedly, for a 1000+ page volume we've only done about a dozen recipes but that's more than just about any other cookbook I own. Since this was only for two, I halved the recipe and still had copious amounts left over.
I believe the corn milk is pretty much juicy bits left from the cob. After stripping the kernels I just gently ran the cobs over the large holes of a grater.
A food processor with a shredder disc is definitely the easiest way to grate all the onions and squash, but it's obviously not absolutely necessary (just less painful and time consuming).
I don't see any reason why this recipe couldn't be veganized with an unsweetened soy or nut milk, maybe a touch of thickener (though I suspect it would be fine left a little thin).