Zucchini and Corn Soup
As summer begins to fade a bit (but not before all of the local produce disappears!!), make this soup to honour all of the fresh produce!
Servings: 4
Ingredients
- 4 strips pancetta or bacon chopped (about 1/2 cup)
- 1/2 large yellow onion diced
- 4 cloves garlic minced
- 2 stalks celery - finely diced
- 3 ears corn kernels removed from the cob
- 1/4 cup fresh parsley, chopped you can use 1/2 tsp dried and add it later with the other spices
- 5 cup chicken broth
- 2 tsp kosher sea salt
- 1 tsp ground black pepper
- 2 potatoes peeled and cut into small cubes (russets work best)
- 1/2 tsp paprika I used smoked paprika because I used pancetta which is not smoked
- 1/4 tsp dried oregano
- pinch cayenne pepper
- 2 large zucchini cut into quarters lengthwise, then sliced
- 2 cups water
- 1/4 cup cashews (optional)
Instructions
- Set a large pot over medium heat; add pancetta and cook until crispy, about 5 minutes.
- Add onion, garlic and celery, cook for 3 minutes, then add corn and parsley and continue cooking for an additional 5 minutes.
- Pour in chicken broth and turn heat up to medium-high; when the mixture begins to bubble slightly, add the potatoes along with the salt, pepper, paprika, and cayenne. Reduce heat to medium and cook for 10 minutes.
- If you are adding the cashews, while the soup is cooking, soak the cashews in about 1/3 cup boiled water - soak them right in your blender or food processor.
- After the soup mixture has been cooking for 10 minutes, add the zucchini and cook until the potatoes are fork tender and the zucchini are fully cooked, about 10-12 more minutes. If your mixture isn't 'soupy enough, add up to 2 cups of additional water (re-season to taste)
- Transfer 1/3 - 1/2 of the mixture to your blender (add it right on top of your cashew mixture if using) and puree until silky smooth, about 1-2 minutes. Stir to combine, then remove from the heat.
- Serve the soup warm with some fresh bread and a side salad!
Notes
This soup can be frozen to eat within 4-6 months