Ingredients
- 1 large (or 2 small) summer squash (white bush courgette)
- 1 large onion
- 3 garlic cloves
- 1 liter vegetable stock
- 1/2 liter full fat milk
- 2 sprigs of rosemary
- 1 can of sweet corn
- 160 gram bacon lardons
- 3 mild green chilies
- 150 gram grated cheese
Kitchen equipment needed
- cutting board & chef’s knife
- large pan
- wooden spoon
- small skillet
- immersion blender
Preparation — 10 minutes
PEEL and finely chop the onion and garlic cloves. RINSE the squash, remove the ends and chop into chunks. If you’re using a large squash, it’s possible it has some seeds. If it does, you can remove them.
DRAIN the corn and chop the peppers into thin rings and set aside.
Finishing the summer squash soup — 30 minutes
HEAT a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. ADD zucchini chunks and cook a few minutes more. POUR in the milk and vegetable stock along with rosemary sprigs and bring to a boil.
As soon as the soup starts to boil, lower the heat and let it simmer for about 20 minutes. Meanwhile COOK the bacon is a small skillet until they’re crispy.
REMOVE rosemary sprigs and use an immersion blender to create a smooth soup. SEASON with pepper and salt. SERVE with corn, chili rings, bacon and grated cheese. Enjoy!
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