With just a little planning on my part I was able to enjoy a taste of summer this week. Made back in August, this soup was one of the many ways I found to combat the zucchini onslaught from my garden.
(This recipe is an adaptation of one I photocopied years ago from an Italian cookbook my mother had on her shelf. I have no idea which book.)
- 4 ears fresh corn
- 4 tablespoon extra virgin olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 4 fresh tomatoes, seeded and chopped
- 4 cups zucchini, thinly sliced
- 4 cups broth
- 3 tablespoons fresh basil, finely chopped
- 1 small dried cayenne pepper
- Salt and black pepper to taste
- Fresh grated pecorino cheese (optional)
- Cut the corn kernels off the cob. Set them aside.
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and saute for about five minutes.
- Add the minced garlic and cook until lightly golden (about 1 minute).
- Add the corn kernels, tomatoes, zucchini, broth, basil, cayenne pepper and salt to the the pot.
- Bring it up to a boil, then put on the lid and lower the heat to a simmer.
- Cook until the zucchini are fork tender (about 10-15 minutes).
- Serve and/or let it cool, then pour into 1-quart containers and freeze for later.
In August it wasn’t easy to slave over a hot stove making quarts and quarts of soup but I knew it would pay off. It definitely was worth the work.