Corn and Zucchini Soup
Ingredients
1 onion, sliced thinly
4 cloves garlic, minced
1/4 tsp chili flakes (optional)
1 cup white wine
12 oz kerneled corn, fresh or frozen
2 medium zucchini, cut into small cubes
4 cups water or chicken stock
1/2 cup heavy cream
basil oil (optional)
Method
- In a soup pot heat a glug of olive oil or knob of butter over medium heat
- Add the onion, garlic, and chili flakes with a big pinch of salt and sweat until soft and just starting to brown
- Add the white wine and evaporate until almost dry
- Add the corn, zucchini, and water then increase the heat and bring to a boil
- Reduce to a simmer and cook until the zucchini and corn are cooked through about 15 minutes)
- To make the soup less brothy, lightly blend with an immersion blender to smooth
- Add the cream, taste, and adjust seasoning as desired
- Serve warm with a spoonful of basil oil or pesto over the top
