Summery Corn Dishes Begging to Be Eaten
© The Bojon Gourmet
Zucchini Basil Soup with Creme Fraiche and Pickled Corn
This summery soup can be eaten hot or cold, so it's suitable for all sorts of weather. Topped with pickled corn, the summer squash and basil soup is a delicious way to beat the heat and come out smiling. Check out the recipe here.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!