Zucchini, Corn and Basil Soup

Courtesy of Marion Stein

2 lbs. Zucchini partially peeled and cut into chunks
4 ears of corn stripped from the cob
2 cups finely chopped onion
4 T olive oil (substitute local butter or sunflower oil if desired)
2 quarts of water
3 cups of fresh basil leaves
Salt and pepper to taste

1. Heat oil over moderate flame and sweat onions for 5-8 minutes.
2. Add Zucchini and continue to sweat or stew.
3. Add water and cook until  all is nearly soft.
4. Add corn kernels along with any corn milk that comes from the scraping process.
5. Cook for 15-20 minutes on moderate flame covered.
6. Cool and then purée in a blender adding the fresh basil leaves as it processes.
7. Season with salt and pepper to taste.

Yield: 12 servings

This soup freezes well. Reheat to serve.