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Corn, tomato and Zucchini soup

4 cups stock
4 ears fresh corn
2 tbsp. butter or olive oil
med. onion, minced
2 cups cored, peeled, and chopped tomatoes
2 sm. or 1 med. zucchini, diced
1 tbsp. minced garlic
salt and pepper to taste
minced fresh basil
1 tsp. balsamic vinegar

Heat stock in saucepan. Strip kernels from ear of corn, and add the cobs to the stock- let simmer while you prepare the other veggies. Put butter in another saucepan on med. heat. Add onion and cook until begins to soften. Add tomatoes, zucchini, garlic, salt and pepper and cook for about 10 mins. 

Remove corn cobs from stock and add the stock to the veggies. Cook until zucchini is tender but not mushy (about 5 mins). Stir in the corn kernels and most of the basil. Add the vinegar. Serve with remaining basil as garnish.

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