We baked up come cornbread last night because we had our friends Casey and Kelly come over for dinner. We hadn't seen them in so long! Matt, needing to use up some zucchini in a bad way lest it get ahead of us in production came up with a really simple soup that was quite superb.
Summer Squash Soup with Corn
3-5 small leeks, chopped
1 huge zucchini, chopped
6-10 cups vegetable stock
salt, to taste
pepper, to taste
2 ears corn, cut off cob
Saute leeks and zucchini in oil several minutes.
Cook until vegetables tender.
Blend until smooth with inversion blender.
Add corn and continue cook until the corn is done.
Serve (with cornbread!).
This was a particularly satisfying soup because the zucchini and leeks came from our garden (those were the first homegrown leeks we'd ever had, actually). The corn came from the community garden. The stock was homemade and comprised of many homegrown vegetable scraps, including like 3o papery skins of roasted garlic heads which gave the stock a lovely hint of roast garlic flavor. So simple and mostly local and that makes me happy.