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Summer's Bounty Soup

Contributed By: Elizabeth, NJ | See all of Elizabeth's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Great use of summer veggies and leftover proteins like chicken or white fish or tofu
Summer’s Bounty Soup, serves 4
2 Tablespoons of olive or canola oil
1 Clove of garlic, minced
2 Ears of corn; kernels removed
1 Zucchini, cut into thin rounds and halved
1 Yellow Crook-neck Squash, cut into thin rounds and halved
8 Cups of Chicken stock/broth (or vegetable broth)
1 Cup of grape tomatoes, halved
2 Cups of white meat chicken, cut in small bite-size pieces
2 Scallions, green and white pieces, chopped
1 large handful of basil leaves, cut into ribbons
1 lemon, zested and juiced
Salt and pepper to taste
Ciabatta bread + one garlic clove + 2 Tablespoons of Extra Virgin Olive Oil
1. Warm 2 tablespoons of oil in a small stock pot on medium-high heat.

2. Add the garlic.

3. As soon as you smell the garlic, stir vigorously and then add the corn pieces. Sprinkle with salt and pepper and cook for approximately two minutes. Do not let it get brown; you want your broth to be clear, not cloudy.

4. Add the halved rounds of zucchini and summer squash and warm through. Sprinkle gently with salt and pepper and cook for approximately two minutes.

5. Add the broth and stir gently but thoroughly.

6. Add the grape tomatoes and chicken pieces and bring to a simmer. Cook for a couple of minutes.

7. Stir in the scallions and lemon zest and turn off the heat.

8. Squeeze in the lemon juice and stir.

9. Ladle the soup into serving bowls and top each with some of the basil

10. Serve with a grilled or toasted piece of ciabatta bread, that has been rubbed with garlic and lightly dressed with extra-virgin olive oil.

This is equally good with white fish leftovers or diced tofu instead of the chicken. New baby peas would also be a pretty and tasty addition. You could also put warmed, leftover noodles in each serving bowl before ladling in the soup, and that would be tasty, too.

Date Added: 08/14/2009
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