Each week from the CSA I’ve been getting zucchini, and as a result I had a little pyramid of them on the bottom shelf of of my fridge, waiting to be converted in to something fantastic. Zucchini bread? I thought aloud. Yann didn’t seem very excited. Zucchini soup! I had eaten a zucchini, squash and corn soup at Angelica Kitchen, and thought about attempting to replicate it. It should be a cinch. I investigated what I had: scallions, sweet corn, thyme and yellow and green zucchini. Perfect. In the spirit of eating locally, which I will be doing whole-heartedly for a week in September, I thought this would be a step in the right direction.
Sweet Corn and Zucchini Summer Soup with Thyme
3 scallions, chopped
3 T olive oil
salt and pepper to taste
2 cloves garlic, minced
pinch of cayenne
3 medium zucchinis, or substitute summer squash, diced
1 ear of sweet corn
1 T of fresh thyme
Put olive oil in a medium pot on medium heat. Add chopped scallions, salt, pepper, thyme, cayenne pepper and minced garlic and sauté until it begins to brown. Add zucchini and cook until soft. Remove 1/4th of the cooked vegetables from the pan, adding to a blender along with 3 cups cold filtered water. Blend until pureed, then add the mixture back to the pot. Add corn and let simmer for 20 minutes. Garnish with parsley and Parmesan cheese if you so desire.
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