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Corn and Summer Squash Soup

This is from The Art of Simple Food II by my hero, Alice Waters. We purchased this beautiful and well written collection of wonderful ideas, explanations, and basic transferrable techniques that will leave you equipped to improvise with the seasons at An Unlikely Story, the gorgeous new bookstore in Plainville. We already had the original The Art of Simple Food and are delighted with the latest work!

I quote:
 
Yellow summer squash gives this soup a beautiful golden color.
 
Shuck and slice the kernels from 4 ears of corn
Set aside the kernels. Put the cobs in a pot and cover with 2 quarts of water. Bring to a boil, reduce the heat to a simmer, and cook for 20 minutes. Remove and discard the cobs. While the cob stock is simmering heat in a heavy-bottomed soup pot:
1 tablespoon olive oil
1 tablespoon butter
Add
1 onion, sliced
cook until soft, witout browning, aobut 10 minutes.
Add:
salt 
3 garlic cloves, sliced thin
3 basil sprigs, tied together with a string
cook another 3 minutes and add:
2 and 1/2 cups diced yellow summer squash 
Cook for 5 minutes and our in 1 quart cob stock.  Bring to a boil, add the corn, and simmer until the corn is tender, about 5 minutes. Let cool slightly, remove the basil bouquet, and puree in small batches in a blender. Strain the soup through a medium-mesh strainer, pushing down on the skins to remove all the liquid. Taste and adjust for salt as needed. Serve garnished with:
a spoonful of basil-squash blossom butter
a squeeze of lime

 


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