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Summer Vegetable Soup {And Some Winners}

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Ingredients Method

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

Method
 

  1. 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.
  2. Cut the corn off the cob into the pot.
  3. Then scrape the cob with the side of your knife to get all the good ‘milk’ off the cob.
  4. Next, I add 3 zucchini squash, cut in half lengthwise and then chopped in thin pieces
  5. Add about 6 large fresh tomatoes, chopped and then added with juice and all (or use the canned tomatoes)
  6. Cook the veggies for about 10 min. Add a pinch of cayenne pepper and then salt and pepper to taste
  7. Add one box of good chicken stock
  8. Finish with 3T. of cream and a tablespoon of honey
  9. Add salt and pepper to taste