ZucCORNy Soup
Fresh summer corn and zucchini in a dreamy cheesy soup
Ingredients
- 1 T butter
- 1 T olive oil
- 2 cloves garlic minced
- 1/2 large onion diced
- 2 stalks celery
- 1/4 dried Italian seasoning
- 1/4 tsp dried parsley
- 1/4 tsp dried rosemary
- 1/8 cup flour
- 2 cups chicken broth
- 3/4 cup milk
- 1 large zucchini chopped
- 3 or 4 stalks of celery chopped
- 4 ears corn cooked, and kernels scraped from cobs, about 3 cups
- Salt & pepper
- 1/4 grated asiago Parmesan or any cheese
- 2 chopped green onions or fresh parsley herbs, bacon, optional garnishes
Instructions
- Melt butter with olive oil in a large deep sauce pan. Saute celery and onion for 5 minutes. Stir in garlic and cook for 1-2 more minutes. Season with salt and pepper.
- Whisk in flour and cook 1 minute. Add chicken broth, milk, corn, zucchini, and Italian seasoning, parsley, rosemary. Cook and stir for 8-10 minutes until thickened. Bring to a boil, then reduce heat and simmer for 1-2 hours. Blend soup with an immersion blender to desired consistency. If soup is too thick add milk, a little at a time until desired consistency is reached.
- Garnish with cheese, parsley, herbs and/or green onions or bacon
Notes
Add cooked ham, chicken or pasta to make it a hearty soup