As I mentioned before, we have tons of produce from our garden that's becoming ripe, and it makes me super excited. Geoff and Abby are not as excited about vegetables as I am, though, so sometimes it's a little challenging to come up with new fun recipes to try. This recipe was perfect, because I already had almost everything I needed in the house (or in the garden) and it was delicious. I'm not sure Geoff liked it as much as I did, but that may have been because I made him eat squash quiche the night before, and he was vegetable-d out. I just whipped up some quick garlic parmesan toast, and dinner was ready in under half an hour. Yum!
Summer Garden Vegetable Soup
Mel's Kitchen Cafe
3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.
Hungry for more from The Baker Upstairs?