Summer Soup
Farmer’s Market is every Tuesday and Friday in Monterey. I go at least once a week to stock up on fresh fruits and vegetables. It seems I have all these plans for my groceries and then I come home with no clue what I wanted to do with them! That was the case this week when I looked in my fridge and realized I had a ton of vegetables on the edge of getting thrown in the bin.
What you need:
2 cups of chicken stock
two heirloom tomatoes
2 zucchini
2 ears of corn
1 large yellow onion (you can use the sweeter purple also)
5 cloves of garlic
pepper
salt
paprika
Basil
Chop onion, tomato, garlic, slice zucchini and cut all of the corn off the ears set aside. In a large stock pot heat 2 tablespoons of chicken broth (or you can use an oil. ) When the broth is hot, toss in onions and garlic. I added the tomatoes a few minutes later. Let the onion, garlic and tomato soften in the pot about 5 minutes. Then add the remaining chicken broth. Let simmer.
While that simmers I tossed the zucchini slices in olive oil, salt, and pepper. Arrange on a cooking sheet and bake at 375 for 10 minutes. Remove after 10 minutes and set aside.
When the tomatoes were soft around 20 minutes I removed them from the heat for 10 minutes. Carefully transfer the tomato, onion, garlic mix to a heat-safe blender and puree. After blended set a strainer over the pot and strain the tomato mixture. In the pot, you will have a yummy broth and in the strainer, a paste will be left. I used it the next night to make a bolognese sauce and put it over zucchini boats.
Add the corn, zucchini, salt, pepper, basil and paprika to taste. I let it simmer another 10 minutes before serving.
This was a household favorite for sure! I think next time I will heat up a turkey burger and crumble it in.
Thanks for stopping by!
Xx-Doran
