Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, golden summer squash & corn soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Golden Egg's a picture-perfect gourmet sensation-with succulent flavor and texture.
Golden Summer Squash & Corn Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Golden Summer Squash & Corn Soup is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have golden summer squash & corn soup using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Golden Summer Squash & Corn Soup:
- Prepare 1 T evoo
- Take 1 medium shallot, chopped
- Prepare 2 medium (1 pound) summer squash, diced
- Get 3 tsp chopped fresh herbs, thyme or oregano
- Get 14 oz can reduced-sodium chicken broth
- Make ready 1/4 tsp salt
- Get 1 c fresh corn kernels (from one ear) or frozen
- Take 1 tsp lemon juice
- Get 1/4 c feta cheese, crumbled
Oh, and there most definitely is a difference between yellow squash and golden zucchini, people. The classic, shiny yellow squash is a winner all by itself, and is also a trusted. In this video, I show you step by step how to plant and grow the most popular variety of summer squash, zucchini squash. I'll share tips on sun, soil.
Instructions to make Golden Summer Squash & Corn Soup:
- In large sauce pan, heat oil. Add shallot and cook 1 min. Add squash and 1 tsp herbs, cook until starts to soften.
- Add broth and salt, bring to boil. Reduce heat to simmer and cook until squash is almost translucent.
- Transfer soup to blender and puree until smooth. Return soup to pan and add corn. Bring to simmer, stirring occasionally, cook until corn is tender.
- Remove from heat. Stir in lemon juice. Garnish with feta and remaining herbs.
Squash and pumpkins can be seed harvested the same way. Let them stay on the vine until fall and then cut off the vine let sit for a week and then cut them open scoop out flesh and place in water. The fruits of these varieties are long and slender, and generally are green in color. Like our farmers' markets, the Kitchn archives are brimming with beautiful summer squash, from zucchini to yellow, pattypan, and eight-ball varieties. Whether you're in the mood for a dish that's hot.
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