Recipe by Leslie in Texas
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)
Directions See How It's Made
- 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.