Great Meals for a Change

Corn, Tomato and Zucchini Soup with Basil

Summer's bounty cooked up in a simply delicious soup

Ingredients:

• 8 cups chicken or vegetable stock
• 8 ears of fresh corn
• 4 tbsp butter or olive oil
• 2 medium onions, minced
• 4 cups tomatoes, cored, peeled, seeded, and chopped
• 4 small or 2 medium zucchini (about ½ lb), diced
• 2 tbsp garlic, minced
• Salt and freshly ground pepper
• 1 cup fresh basil leaves, minced
• 2 tsp balsamic or other flavourful vinegar

Instructions:

• Heat the stock in a large, deep saucepan. Strip the kernels from the corn and add the cobs to the stock (break them in half if necessary to fit them into the pot); let them simmer there while you prepare the other vegetables.
• Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and cook, stirring, for about 5 minutes until it begins to soften. Add the corn kernels, tomatoes, zucchini, garlic, salt and pepper and cook, stirring occasionally, for about 10 minutes.
• Remove the corn cobs from the stock and add the stock to the vegetables. Cook until the zucchini is tender but not mushy, about 5 minutes. Add the vinegar and most of the basil. Taste and adjust seasoning as necessary.
• Garnishing with the remaining basil and serve.