Summer Vegetable Soup, Three Ways

Recipe:  Summer Vegetable Soup, 3 ways
I know that it hasn’t been a warm summer in the Bay Area, and that this week has been particularly chilly — the fog has been so deep we’ve seen it spilling over the Coast Range every morning.  Maybe a nice mid-summer soup recipe will help warm you up.  This basic recipe can be customized in (at least) three different ways.

Heat 4 C. vegetable broth in a soup pot.

Cut the kernels off 3-4 ears of corn, and then use the knife to press any liquid out of the cob.  Reserve the corn and liquid, then cut the cobs in half and add to the broth.  Bring to a boil and simmer for 10 minutes.

Meanwhile, peel and dice onion to make 2 C.  Saute in 2 T. olive oil in a skillet until the onion is tender, then add 1-2 minced cloves of garlic and 2 C. diced tomatoes and their juices.  Simmer for 5 minutes, then add 2 diced zucchini and cook for another 2 minutes.

Remove the corn cobs from the broth.  Transfer the contents of the pan into the soup pot, and then use a cup or so of broth to deglaze the pan.  Simmer for another 10 minutes, then add 1 C. basil leaves, torn roughly.

French Version:  Serve topped with toasted bread and grated parmesan.

Mexican Version:  Top with fried corn tortilla strips and serve with sliced jalapenos and lime wedges.

Thai Version:  Add 1/2 C. coconut milk to the broth, then season with fish sauce, chile paste, and lime juice.

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