Original Recipe from Pampered Chef

Adapted by Farmer Dave’s

INGREDIENTS

    Soup

  • 1½ lbs. (700 g) yellow squash (about 2–3), chunked  (use zucchini or kousa if that is what you have)
  • 1½ cups (375 mL) fresh corn kernels (2–3 ears) – you can also use 1 and 1/2 cups of frozen corn
  • 1½ cups (375 mL) vegetable stock
  • 1   green onion, white part only
  • 2   garlic cloves, peeled
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) coriander
    Add–In

  • ¼ cup (60 mL) heavy cream
    To serve

  • 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
  • 1   green onion, green part only, thinly sliced
  •  Fresh–cracked black pepper

DIRECTIONS

  1. Add the ingredients for the soup, except the add-in, to the Deluxe Cooking Blender and cook on “SOUP”.
  2. When complete, pulse in the add-in.

Don’t have this blender?  Cook on the stove top and use an immersion blender once the veggies are tender.

  1. Serve with Parmesan, green onion, and pepper.

Yield:

  • 6  servings