Description
This vibrant zucchini basil soup is creamy, refreshing, and topped with tangy pickled corn for the perfect contrast in flavor and texture. Serve hot or cold.
Ingredients
Pickled Corn:
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2 ears sweet corn, kernels cut off
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½ shallot, diced
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2 tbsp champagne vinegar
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½ tsp sea salt
Soup:
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3 leeks (white/light green parts), thinly sliced
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2 tbsp butter
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1¼ lbs zucchini, chopped
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1 medium Yukon gold potato, peeled and diced
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Salt + pepper to taste
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4 cups water or vegetable broth
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Juice of ½ lemon
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2–3 cups basil leaves, blanched
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Crème fraîche, for serving
Instructions
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Pickle the corn: Mix raw corn, shallots, vinegar, and salt. Chill for at least 30 minutes.
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Sauté leeks in butter. Add potato, zucchini, salt, pepper, and water. Simmer 20 minutes.
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Blanch basil, shock in ice water, and squeeze dry.
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Blend soup with basil and lemon until creamy.
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Serve hot or cold, topped with pickled corn and crème fraîche.
Notes
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For vegan: Use olive oil and a dairy-free cream.
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Store up to 4 days in fridge or freeze without toppings.
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Best served with crusty bread or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending & Simmering
- Cuisine: Seasonal / Vegetarian