CSA Produce: Summer Squash, Onion, Herbs
Healthy
Serves 4
Ingredients
- 2 slices applewood-smoked bacon (I used thick, center cut, lower sodium bacon)
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow summer squash, chopped
- 1 pound frozen white and yellow baby corn kernels, thawed and divided
- 2 1/4 cups 1% low-fat milk, divided
- 1 teaspoon chopped, fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Directions
Cook
bacon in a large Dutch oven over medium-high heat until crisp. Remove
bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon,
and set aside. Add 1/2 cup green onions, celery, and squash to
drippings in pan; saute for 8 minutes or until vegetables are tender.
Reserve
1 cup corn; set aside. Place remaining corn and 1 cup milk in a
blender; process util smooth. Add remaining 1 1/4 cups milk, thyme, and
1/2 teaspoon salt, and pepper to blender; process just until combined.
Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to
medium; cook 5 minutes or until thoroughly heated, stirring constantly.
Stir in 1/8 teaspoon salt. Ladle about 1/2 cups soup int o each of 4
bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon
remaining onions, and 1 tablespoon cheese.