Corn Zucchini and Pepper Soup
Erin
ingredients
- 3 Tablespoons olive oil
- 6 large cloves garlic
- 1/2 teaspoon red pepper flakes
- 6 ounces pancetta, bacon or smoked ham diced into .25inch cubes
- 2 medium leeks (white part only) sliced into thin rounds and rinsed thoroughly and drained well
- 2 small or 1 large zucchini (about .25 lb) cut in half and thinly sliced or cut into eighths lengthwise and then into chunks
- (optional as I have never used it) 1 large red bell pepper cored seeded and cut into small pieces
- 1 can of whole kernel corn (15oz) rinsed and drained (or two ears of corn cut off cob)
- 2 potatoes peeled and cut into 1 inch pieces
- 1 to 2 cups of butternut squash peeled and cubed
- 1/2 teaspoon dried thyme
- 6 cups chicken stock
- 2/3 cup heavy cream
- 1/2 cup chopped fresh parsley, plus 2 tablespoons for garnish
- Tabasco Sauce (optional)
- 2/3 cup freshly grated parmesan cheese
directions
- 1
In soup pot, heat 2 tablespoons of the olive oil over medium-high heat.
- 2
Add garlic, red pepper flakes, pancetta and leeks.
- 3
Saute until the garlic and pancetta are light brown, about 5 minutes
- 4
Add zucchini, bell pepper, corn, potatoes, butternut squash and thyme.
- 5
Saute for 5 more minutes.
- 6
Add the stock and cream.
- 7
Bring to a boil, then reduce heat and simmer, uncovered for 15-20 minutes.
- 8
Stir in the 1/2 cup parsley, Tabasco if desired and half the cheese.
- 9
Serve soup, sprinkle w/cheese and reserved parsley
Source: Dana Woodward
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