A puréed soup packed with zucchini and corn, two of my summer-time favorites, with bacon thrown in for excitement.
While zucchini and corn might elicit protests or yawns from some – throwing salty, chewy bacon crumbles into the mix is the best fix. It turns a sleeper into a party.
This is just the kind of soup I like to have for a light summer lunch or dinner. It’s ridiculously fast and easy to make. Keeping it simple allows the clean, fresh flavors of summer shine through.
Eaten at room temperature with a piece of crusty bread for dipping in the thick, creamy soup is one of my favorite ways to celebrate the season.
I’m easy to please.
A puréed soup packed with summer fresh zucchini and corn plus salty, chewy bacon crumbles.
- In a large, heavy-bottomed saucepan melt butter and olive oil over medium-low heat. Add onion, saute until translucent, add garlic and season well with salt and pepper; saute until fragrant.
- Add zucchini, corn, parsley, thyme and chicken broth. If needed add water to cover the zucchini and corn. Season again with salt and pepper. Bring to a slow simmer and cook 20 minutes.
- Use an immersion blender to puree the soup or a stand blender. Hold the top down with a kitchen towel so it doesn't blow off from the steam.
- Serve hot or at room temperature with bacon crumbled over top.