Food Service Version
Yield
~50 taste test servings (1/4 cup)
Ingredients
3.5 lbs summer squash, diced
2 yellow onions, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
3 Tbsp olive oil
3 cups fresh or frozen corn kernels
3 tsp lemon juice
9 tsp chopped fresh herbs
Optional: ¾ cup shredded mozzarella cheese
2 yellow onions, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
3 Tbsp olive oil
3 cups fresh or frozen corn kernels
3 tsp lemon juice
9 tsp chopped fresh herbs
Optional: ¾ cup shredded mozzarella cheese
Directions
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 1 minute.
- Add squash and 1 tsp of chopped herbs, and cook until squash begins to soften, ~3-5 minutes, stirring occasionally.
- Add broth and bring to a boil. Reduce to a simmer and cook until squash is soft and mostly translucent, about 5 minutes. Using an immersion blender, process until smooth (or carefully transfer to a standing blender, returning smooth soup to pot).
- Stir in corn. Bring to a simmer and, stirring occasionally, cook until tender (~3-5 minutes).
- Remove from heat and stir in lemon juice. Top with remaining chopped herbs and cheese.
Home Version
Yield
4 servings, ~1 cup each
Ingredients
1 lb summer squash, diced (2-3 medium squash)
½ yellow onion, chopped
1 garlic clove, finely chopped
2 cups chicken or vegetable broth
1 Tbsp olive oil
1 cup fresh or frozen corn kernels
1 tsp lemon juice
3 tsp chopped fresh herbs (such as parsley, oregano, or thyme)
Optional: ¼ cup shredded mozzarella cheese
½ yellow onion, chopped
1 garlic clove, finely chopped
2 cups chicken or vegetable broth
1 Tbsp olive oil
1 cup fresh or frozen corn kernels
1 tsp lemon juice
3 tsp chopped fresh herbs (such as parsley, oregano, or thyme)
Optional: ¼ cup shredded mozzarella cheese
Directions
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 1 minute.
2. Add squash and 1 tsp of chopped herbs, and cook until squash begins to soften, ~3-5 minutes, stirring occasionally.
3. Add broth and bring to a boil. Reduce to a simmer and cook until squash is soft and mostly translucent, about 5 minutes. Using an immersion blender, process until smooth (or carefully transfer to a standing blender, returning smooth soup to pot).
4. Stir in corn. Bring to a simmer and, stirring occasionally, cook until tender (~3-5 minutes).
5. Remove from heat and stir in lemon juice. Top with remaining chopped herbs and cheese.
Source: Eating Well, edited by GMFTS
2. Add squash and 1 tsp of chopped herbs, and cook until squash begins to soften, ~3-5 minutes, stirring occasionally.
3. Add broth and bring to a boil. Reduce to a simmer and cook until squash is soft and mostly translucent, about 5 minutes. Using an immersion blender, process until smooth (or carefully transfer to a standing blender, returning smooth soup to pot).
4. Stir in corn. Bring to a simmer and, stirring occasionally, cook until tender (~3-5 minutes).
5. Remove from heat and stir in lemon juice. Top with remaining chopped herbs and cheese.
Source: Eating Well, edited by GMFTS
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