This quick recipe celebrates summer’s best produce. Start the soup just before you make the salad; both will be finished at about the same time.
1 Tbs. butter or coconut oil
1 small bunch green onions, chopped (white parts only)
1 small celery stalk, finely chopped
6 large ears corn, shucked
1 lb. summer squash, chopped
2 cups milk or almond milk
2 whole thyme sprigs plus 1 Tbs. finely chopped fresh thyme
1. Heat butter or oil in a large, heavy skillet over medium heat, and cook green
onions and celery for 2 to 3 minutes, until just tender.
2. Hold one corn cob over a bowl and, using a very sharp knife, cut kernels off; reserve cob. Repeat with remaining corn. Holding cobs over bowl, scrape each with the flat edge of a butter knife to extract the milk. Add all of the corn kernels and the corn milk in the bowl to the cooking pot. Add corn cobs to pot.
3. Add squash, 1/2 cup water and thyme sprigs to the pot. Cover and simmer for 15 minutes. Remove and discard cobs and thyme sprigs.
4. Transfer to a food processor and purée until soup is mostly smooth, but still has some texture. Add milk; season to taste with salt and pepper.
5. To serve, divide soup among four individual bowls. Sprinkle tops with finely chopped fresh thyme, and serve hot.
Skip the thyme and add 1/2 small chipotle pepper to the soup just before puréeing; garnish with avocado slices and a dollop of sour cream.
Leave out the thyme and add 1 small avocado and 1/2 cup chopped cilantro before puréeing.
PER SERVING: 300 cal; 13g pro; 8g total fat (4g sat fat); 51g carb; 15mg chol; 125mg sod; 6g fiber; 22g sugars