Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 Tablespoons olive oil 1 onion, diced 2 stalks celery, 2 zucchini and 2 medium red-skinned potatoes, diced 1 cup corn kernels 2 cloves garlic, smashed and chopped 4-6 stems fresh thyme 3-4 cups no-chicken broth 1/4 cup cornstarch 1 cup cold whole milk DIRECTIONS Heat oil in a deep saucepan. Add all vegetables and stir. Sauté, stirring occasionally, until onions are translucent. Add thyme and enough broth to cover veggies. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Mix cornstarch into milk and pour into soup. Return to boil, reduce heat and simmer without cover for 15 minutes. Serve hot. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
