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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium zucchini or other summer squash, diced
- 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
- 4 cups chicken or vegetable broth (p. 137 or 175)
- 1⁄4 teaspoon salt
- 1 cup fresh or frozen corn (about 1 large ear*)
- 1 teaspoon lemon juice (about a quarter of a lemon)
- Optional: 1⁄4 cup crumbled feta cheese or queso fresco
- In a large saucepan over medium heat, heat the oil.
- Add the onion and cook, stirring occasionally, for 1 minute.
- Add squash and 1 teaspoon of the herbs. Cook for 3–5 minutes, stirring occasionally, until the squash starts to soften.
- Add broth and salt and bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more.
- Purée the soup with a handheld immersion blender or standard blender. You will need to do this in batches if using a standard blender. Fill the blender halfway each time and remove the central part of the blender lid, or vent the lid slightly before blending. This allows steam to escape and prevents the lid from popping off. Cover the lid with a dish towel to prevent splashing. Repeat in batches until all the soup has been blended.
- Return the blended soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3–5 minutes more.
- Remove from heat and stir in lemon juice.
- Serve garnished with the remaining 2 teaspoons herbs and the
feta cheese or queso fresco, if desired.
*To remove corn from the cob: In a shallow bowl, stand an uncooked ear of corn on its stem end and slice the kernels off with a knife. Once the kernels have been cut, use the dull side of the knife to press down the length of the ear. This will push out the rest of the corn and its milk.