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Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, scant 1 cup eachJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:4Yield:4 servings, scant 1 cup each
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, scant 1 cup each
Yield:
4 servings, scant 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1medium shallot, chopped2 medium summer squash, (about 1 pound), diced3teaspoonschopped fresh herbs, such as thyme or oregano, divided1 14-ounce can reduced-sodium chicken broth, or vegetable broth¼teaspoonsalt1 cup fresh corn kernels, (from 1 large ear; see Tip)1teaspoonlemon juice¼cupcrumbled feta cheese
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1medium shallot, chopped
2 medium summer squash, (about 1 pound), diced
3teaspoonschopped fresh herbs, such as thyme or oregano, divided
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
¼teaspoonsalt
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1teaspoonlemon juice
¼cupcrumbled feta cheese
DirectionsHeat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.Originally appeared: EatingWell Magazine, July/August 2009
Directions
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.
Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. If making a soup, after cutting off the kernels, you can reverse the knife and use the dull side to press down the length of the ear to push out the rest of the corn and its milk.
Originally appeared: EatingWell Magazine, July/August 2009
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Nutrition Facts(per serving)109Calories6gFat12gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
