Summer Garden Vegetable Soup

Summer Garden Vegetable Soup

3 medium zucchini, chopped into bite size pieces

4 medium tomatoes, chopped into bite size pieces

2 tablespoons minced fresh parsley

1 teaspoon dried basil (or 1 tbsp fresh basil chopped)

2 tablespoons butter

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups chicken broth

1 teaspoon lemon juice

1 (12oz) can evaporated milk

1 1/2 cups frozen or fresh corn kernels

1/4 cup freshly grated parmesan cheese.





In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2 to 3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stiring constantely. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2 to 3 minutes, until the zucchini is tender but still has some bite to it (it will continue coooking for a few more minutes). Add thetomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.



Serve with corn bread