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Summer Vegetable Soup {And Some Winners}

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Ingredients
  

  • 3 T. of olive oil
  • 2 T of bacon fat this is the key to life itself
  • 3 zucchinis cut in half lengthwise and then chopped into thin pieces
  • 7-8 ears of fresh corn shucked and cleaned and cut off the cob
  • 6 large fresh tomatoes or 2-28 oz cans of San Marco or Cento diced tomatoes
  • 1 32 oz box of good chicken stock I use Kitchen Basics
  • 3 T heavy cream
  • a pinch of cayenne pepper
  • 2 T honey
  • Add salt and pepper along the way to taste

Instructions
 

  • In a large soup pot, saute one large onion in 3T. of olive oil and 2T of bacon fat. Yes, bacon grease. It can be our little secret.
  • Cut the corn off the cob into the pot.
  • Then scrape the cob with the side of your knife to get all the good ‘milk’ off the cob.
  • Next, I add 3 zucchini squash, cut in half lengthwise and then chopped in thin pieces
  • Add about 6 large fresh tomatoes, chopped and then added with juice and all (or use the canned tomatoes)
  • Cook the veggies for about 10 min. Add a pinch of cayenne pepper and then salt and pepper to taste
  • Add one box of good chicken stock
  • Finish with 3T. of cream and a tablespoon of honey
  • Add salt and pepper to taste