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Ellie Krieger
4 cups fresh corn kernels or 20 oz, frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced about 2 cups
1 medium bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons
Put 2 cups of the corn and the milk into a blender until smooth. Set aside.
Heat oil in large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
Ellie Krieger
4 cups fresh corn kernels or 20 oz, frozen, thawed
2 cups nonfat milk
1 tablespoon olive oil
1 large onion, diced about 2 cups
1 medium bell pepper, seeded and diced (about 1 cup)
1 medium zucchini, (about 1/2 pound) diced
2 cups low-sodium chicken or vegetable broth
2 plum tomatoes, seeded and diced
3/4 teaspoon salt
freshly ground black pepper
1/2 cup fresh basil leaves, cut into ribbons
Put 2 cups of the corn and the milk into a blender until smooth. Set aside.
Heat oil in large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
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