from my favorite local and seasonal cook book: Simply In Season
2 T butter
Melt in soup pot over medium heat
2 med. zucchini (chopped)
1 med. onion (chopped)
2 T fresh parsley (chopped)
1 T fresh basil (chopped)
Add and saute until tender
1/3 c flour
3/4 tsp salt
1/2 tsp pepper
3 C water
Stir flour and seasonings into vegetables. Gradually stir in water to make a smooth stock.
3 chicken or vegetable bouillon cubes
1 tsp lemon juice
Add and mix well. Bring to a boil; reduce heat and cook, stirring often, for 2 minutes.
2 C tomatoes (chopped)
1 1/2 C evaporated milk
2 C corn
Add and return to boil. Reduce heat; cover and simmer for 5 minutes until corn is tender.
2 C cheddar cheese (shredded)
1/4 C parmesan cheese (freshly grated)
Just before serving add and stir until melted. Add a pinch of sugar to tast and garnish with chopped fresh parsley.
This will serve 6-8. I will serve it with lots of warm, buttery corn muffins and maybe a salad to start.
Posts
1 comments:
That looks delicious. I'll have to give it a try! Thanks for posting your recipes. I'll look forward to seeing what other seasonal creations you come up with.
Post a Comment