Summer Corn Soup
By Mary McDougall
Serves: 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
4 Cups
Fresh corn kernels (see hint below)
2 Cups
Non-dairy milk
2 Cups
Vegetable broth
1
Onion, chopped
1
Green, yellow or orange bell pepper, chopped
1
Small zucchini, chopped
2
Tomatoes, seeded and chopped
Several Twists
Freshly ground white pepper
1/4 Cup
Slivered fresh basil leaves
Dash sea salt, optional
Directions
1
Place 2 cups of the corn in a blender jar with the non-dairy milk of your choice and process until smooth. Set aside.
2
Place about 1/4 cup of the broth in a large soup pot. Add the onion, bell pepper, and zucchini. Cook, stirring frequently until vegetable are fairly tender, about 5 minutes. Add the remaining broth, the remaining 2 cups of corn kernels and the tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes. Add the blended corn/milk to the pot along with the pepper. Heat through, but do not boil. Stir in the fresh basil and sea salt. Serve at once.
Hint: Frozen, thawed corn kernels may be substituted for the fresh corn, if desired, although the fresh corn gives the soup a more vibrant flavor.
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