Tuesday, September 8, 2015

Golden Summer Squash and Corn Soup

Stop by our neighbors' stand at Village Farms, next door to the Big Red Farm on 206, on your way home for a few ears of sweet corn, freshly handpicked every morning, to add to this soup.  You won't be disappointed!  This recipe comes to us from a friend of Jake's aunt.  Here's what she has to say: "Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta."

from Barbara Knolle

serves 4

1 tablespoon extra-virgin olive oil
1 medium shallot, coarsely chopped
2 medium summer squash (about 1 pound), coarsely chopped
3 teaspoons chopped fresh herbs
2 cups chicken or vegetable broth
1/4 teaspoon salt
1 cup fresh corn kernels (about 1 large ear)
1 teaspoon lemon juice
1/4 cup crumbled feta cheese

Heat the oil in a large saucepan over medium heat. Add the shallot and cook, stirring, for 1 minute. Add the squash and 1 teaspoon of herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
Add the broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Using a blender, food processor, immersion blender, or food mill, puree until smooth.  

Return the soup to the pan and stir in the corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.

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