Corn Cream Soup with Summer Vegetables

8 ears sweet corn

2 quarts vegetable stock

1 jalapeño, seeded and chopped

2 bay leaves

4 cups diced vegetables (any combination of summer squash, zucchini, bell peppers, green beans, carrots, etc.)

2 large beefsteak tomatoes, cored and diced

Salt and pepper

3 cups fresh herbs (any combination of tarragon, thyme, chives, parsley, basil, mint, marjoram, etc.)

Prepare the corn by cutting the kernels off the cob

Combine the corn kernels, stock, jalapeño and bay leaves in a large soup pot. Bring to a boil, reduce the heat and simmer for 20 minutes, stirring occasionally. Skim off and discard the white foam that rises to the top. Purée the soup in a blender until smooth and velvety in texture.

Transfer the liquid back to a large soup pot and bring to a boil. Add the diced vegetables and bring back to a boil. Simmer for 10 minutes or until vegetables are crisp tender. Add the diced tomatoes and bring back to a boil. Season with salt and pepper. Sprinkle with chopped herbs and stir to combine.

Serves eight to 12.

“The Soupmaker’s Kitchen” by Aliza Green (Quarry, 2013)