kintkanji

kint in veggie_diaries

Summer Squash and Corn Soup with Garden Tomatoes

Summer Squash and Corn Soup with Garden Tomatoes
Starting With Ingredients
pps 1030-31

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).

Comments

Oh my this sounds SOOOO good!!!!