Corn, Zucchini and Cilantro Soup
- Active Time 20m
- Total Time 25m
In this simple home-style soup, all of the ingredients complement each other deliciously. The recipe is courtesy of Chata Von Bertrab.
- 2 tablespoons vegetable oil
- Kernels from 3 ears of corn
- 1 tablespoon minced onion
- 6 cups chicken stock
- 3 zucchini, cut into 1/3-inch cubes, or coarsely grated
- 6 tablespoons minced cilantro
- 8 tablespoons queso fresco, farmer's cheese or mild feta, cut into 1/2-inch cubes
Heat the oil in a medium saucepan over medium heat. Add the corn kernels and cook, stirring occasionally, for 6 to 8 minutes. Add the onion and sauté until translucent.
Add 2 cups of the stock and cook until the corn is tender. Add the remaining stock, zucchini, cilantro and salt and pepper to taste. Bring to a boil and simmer, just long enough to barely cook the zucchini.
Serve, allowing guests to help themselves to the cheese passed in a separate bowl.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
177 calories; 11g total fat; 21mg cholesterol; 718mg sodium; 15g carbohydrates; 3g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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