Delicious by DaVita - Sweet Corn and Zucchini Soup

Set Text Size SmallSet Text Size MediumSet Text Size LargeSet Text Size X-Large
Updated: 7/25/2014 11:01 am
Sweet Corn and Zucchini Soup

Serves 4 to 6
4 earsFresh sweet yellow corn
3 tblsUnsalted butter
1 eaWhite onion, finely diced
1 tspWhole coriander seeds, crushed
2smZucchini, finely diced
6 cupsWater
1 tspKosher salt
1 tblsFresh Mexican oregano
1 eaAvocado, diced
1 cupCherry tomatoes, halved

Remove and discard the husks and silk from the corn and cut the kernels from each cob. You should have about 3 cups of kernels. Reserve the cobs.
In a large skillet, melt the butter over medium-low heat. Add the onion, corn kernels, and coriander. Cover and cook slowly, stirring occasionally, until the vegetables are softened but not brown, about 5 minutes. Transfer to a 5-quart slow cooker.
Add the corncobs, zucchini, water, and salt to the slow cooker. Cover and cook on low for 6 hours.
Just before serving, remove the discard the corncobs and stir in the oregano. Taste and adjust the seasoning. Ladle the hot soup into bowls and top each with a spoonful of crema or whipped heavy cream.

__CKD non-dialysis ___Dialysis    ___Diabetes __XX_General Diet
0 Comment(s)
Comments: Show | Hide

Here are the most recent story comments.View All

No comments yet!

Featured Segments/Shows

All content © Copyright 2015 Intermountain West Communications, LLC. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.
You may also view our Sitemap

Inergize Digital This site is hosted and managed by Inergize Digital.
Mobile advertising for this site is available on Local Ad Buy.