Got zucchini? A soup that celebrates the season

 

Zucchini is one versatile vegetable. You can steam it, saute it, stir-fry it, stuff it and bake it, slice it into long strips and make a "lasagna" with it and grate it for use in baked goods.

You can also dice it to make this quick, easy and delicious Mexican Zucchini Soup. You can make it even more fresh a few weeks from now, when locally grown corn comes to market.

The recipe is from the "Recipes I Have Known and Loved" section of "Jane Brody's Good Food Book."

If you don't have jalapeno peppers or green chiles, you can use a half teaspoon of crushed red pepper, or to taste. The recipe makes about 4 main course servings and can easily be doubled.

Enjoy!

Jane Brody's Mexican Zucchini Soup

1 small onion, chopped

1 1/2 teaspoons butter or margarine

2 cups broth (vegetable or chicken)

2 cups unpeeled diced zucchini (2 small zucchini)

1 1/2 cups corn kernels

2 tablespoons finely chopped jalapeno pepper or green chiles (or 1/2 teaspoon crushed red pepper, or to taste)

1/8 teaspoon freshly ground black pepper

1 cup low-fat or skim milk

2 ounces Monterey Jack cheese or Pepper Jack cheese, cut into 1/4-inch cubes

Minced fresh parsley and ground nutmeg for garnish (optional)

In a large saucepan, saute the onion in the butter or margarine until it is tender, about 3 minutes.

Stir in the broth, zucchini, jalapeno/chiles/red pepper, salt and pepper. Bring the soup to a boil, reduce the heat, cover the pan and cook the soup until the zucchini is tender, about 5 minutes. Add the corn and cook about three minutes more.

Stir in the milk and heat the soup until it is hot but not boiling. Remove the soup from the heat and stir in the cheese. Garnish with parsley and nutmeg and serve. 

Comments

[robert poormon]

This soup is a delicious, light (so have a little grilled cheese on the side) lunch soup for work, with a pleasant afterburn.
It's nice to carry some sweet fruit or something as a foil or dessert...

"Oy love eet!"