Corn Stock Veggie Soup
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
- Servings: 8
- 6 ears corn
- 1 bay leaf
- 2 tablespoons salt
- 1 teaspoon fresh ground pepper
- 3 cloves garlic, 1 sliced in half,2 minced
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bunch chard leaves, stems removed,sliced (about 10 oz.)
- 1 teaspoon dried thyme
- 2 yellow squash, halved lengthwise,cut in 1/2 inch slices
- 1 head broccoli, florets only (about 12 oz.)
- 5 plum tomatoes, in 1/2 inch dice (about 1 lb.)
- 8 slices italian bread, 1 inch thick,grilled or toasted
- 1 cup grated parmesan cheese
Recipe
- 1 cut kernels from cobs; set aside.
- 2 combine cobs, bay leaf, salt and pepper in 10 cups of water in a large pot; heat to boil, reduce heat; simmer 30 minutes.
- 3 remove cobs from water and discard.
- 4 meanwhile, heat skillet over medium-high heat; add oil and onions.
- 5 cook, stirring occasionally, until onions become translucent, about 3 minutes.
- 6 add minced garlic; cook 1 minute, add chard and thyme; cook until chard wilts, stirring occasionally, about 8 minutes.
- 7 stir chard mixture into simmered corn stock.
- 8 add squash, broccoli and tomatoes; heat soup just to a boil.
- 9 remove from heat; adjust seasoning.
- 10 rub grilled bread with garlic halves; place on slice in each soup bowl.
- 11 ladle soup into bowls; top with grated cheese.
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