With Labor Day behind us and cooler weather forecasted for this weekend, everyone in our neighborhood is pretending fall is just around the corner. We know better of course — there’s one month more of summer here in the Phoenix metro area. And here I am, making soup.
Which doesn’t surprise any of us…right? Right? I’d certainly think not, given how much soup I post about on this blog. And why is that I always seem to create delicious soup in the summer?
My well intentioned goal to create a vichyssoise ended only as a goal. Something about heavy cream in the summer heat didn’t appeal to me. The summer soup is made with potatoes to thicken it, and flavored by summer zucchini and fresh corn.
- 2 zucchinis, chopped
- 2 ears of corn, removed from the stem
- 4 large yukon golf potatoes, chopped
- 1 medium onion, diced
- 1 tablespoon of shallot pepper
- salt to taste
- 1 to 2 tablespoons olive oil
- 5 cups of vegetable broth
Heat a large stock pot over medium. Add the diced onion and sauté until translucent and then slightly caramelized. Add the zucchini and potatoes. Season with salt and shallot pepper. Allow to sauté until the zucchini has softened. Add the vegetable broth and bring to a boil. Turn the heat down to a simmer and allow to simmer for 20 to 30 minutes. Add about 3/4 of the corn, and simmer for an additional 10 minutes. Once the potatoes have softened, allow the soup to cool. Using an immersion blender, puree the soup to desire creaminess.
Warm the blended soup back up, serve with the remaining corn and garnished with cilantro.