Sweet corn and corn soup on light wooden background

  • Ingredients:

    • 2 medium zucchinis, chopped
    • 4 cups vegetable stock
    • 3 corn cobs
    • 1/2 cup milk, optional
    • Parsley and chives for garnish, finely chopped

  • Method:

    1. Place zucchini and stock in a pot and bring to the boil.
    2. Simmer over gentle heat for 5 minutes.
    3. Remove the corn from the cob with a sharp knife. Add it to the pot and continue cooking until the zucchini is completely tender.
    4. Remove from the heat and puree with a blender stick until smooth.
    5. Stir through the milk if a creamier consistency is required.
    6. Season with salt and pepper to taste and serve sprinkled with freshly chopped herbs.

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