Summer Corn Soup

Name: Summer Corn Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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

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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