Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium zucchinis, diced
- 2 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the zucchini and corn and cook for another 5 minutes.
4. Pour in the vegetable broth and add the thyme, salt, and black pepper.
5. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Heat the soup over low heat until warmed through.
10. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 260
Fat: 16g
Carbohydrates: 25g
Protein: 5g
Sodium: 850mg
Fiber: 4g
Sugar: 8g
Substitutions for ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced potatoes for a heartier soup.
- Add diced carrots for extra sweetness.
- Add diced tomatoes for a chunkier texture.
- Add cooked chicken or shrimp for added protein.
Tips and tricks:
- Use fresh corn for the best flavor, but frozen corn can also be used.
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
- Fresh parsley
- Sour cream
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to avoid any foodborne illnesses.
Food history:
- Corn and zucchini are both native to the Americas and have been used in traditional dishes for centuries.
Flavor profiles:
- This soup is creamy, sweet, and savory with a hint of thyme.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad.
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