Prep 35 mins
Cook 1 hr 10 mins
This is the soup to make when your garden starts to yield its bounty.All these fresh veggies have just got to be good for you! Use fat-free half and half instead of the heavy cream to make this even healthier!Originally from an October 1984 issue of Bon Apetit in an article featuring Indian Summer Menus.
- 1⁄4 cup unsalted butter (1/2 stick)
- 2 large onions, chopped
- 2 celery ribs, chopped
- 1 large carrot, peeled and chopped
- 1 bunch fresh parsley, stems of
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons dried thyme, crumbled
- 1 quart rich chicken broth, preferably homemade
- 1 teaspoon salt
- 3 ears corn, husked
- 3 large carrots, peeled and diced
- 1 large red bell pepper, cored, seeded, and diced
- 1 medium zucchini, diced
- 2 medium tomatoes, seeded and diced
- 1⁄4 lb fresh green beans, trimmed and cut into 1/3 inch pieces
- 1⁄3 cup heavy cream
- fresh ground pepper
- 1⁄4 cup fresh basil, minced (or parsley, marjoram, or thyme)
- Melt butter in heavy medium saucepan over medium-low heat.
- Stir in next 6 ingredients.
- Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
- Mix in stock and salt and bring to a boil.
- Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
- Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
- Scrape corn into bowl, using knife.
- Bring soup to boil in heavy medium saucepan.
- Add carrots and boil 5 minutes.
- Add green beans and pepper and boil 5 minutes.
- Add zucchini and boil 5 minutes.
- Add tomatoes and corn and bring to a simmer.
- Stir in cream and pepper; taste and adjust seasoning.
- Heat until soup is hot, about 5 minutes.
- Ladle into bowls, sprinkle with herbs and serve immediately.