Yield: 4 servings
This is summer in a soup – and easy, easy, easy. Really. I mean it. Don’t skip the fresh thyme; it makes the flavors pop. Enjoy!
- 2 teaspoons olive oil
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow summer squash, small dice
- 1 pound frozen yellow baby corn kernels, thawed and divided (OR, about 3 2/3 cups fresh kernels cut from cobs)
- 2 1/4 cups low-fat milk, divided
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- additional salt and pepper to taste
- Heat olive oil in large saucepan over medium heat. Add 1/2 cup green onions, celery, and squash. Saute until tender, or about 8 minutes.
- Reserve 1 cup corn; set aside. Place remaining corn and 1 cup milk in a blender and puree until smooth. Add remaining 1 1/4 cups milk, thyme, salt, and pepper to blender; process until just combined.
- Add pureed mixture and reserved corn to saucepan. Reduce heat to medium and cook for 5 minutes, or until thoroughly heated, stirring constantly. Season to taste with additional salt and pepper. Garnish with reserved green onions.
Source: Cooking Light