Fresh Corn and Herb Soup

There is no better time than right now to be making and enjoying soup! All of our local vegetables (you know, the ones that you pile into your arms at markets, farm vegetable stands and your local family farm stores?) and then you get home and don’t really know what to do with them all? Fresh, light soups are the way to go, even if you freeze them for the winter.  This soup was inspired by some leftover corn as well as the unruly tarragon growing in the backyard.

Fresh Corn and Herb Soup


1-2 tbsp butter or chicken fat (which we always have handy in our fridge, leftover from roasting a bird)

1 small onion, finely chopped

1 rib celery, finely chopped

corn, cut off of 2 large cobs

3 cups chicken stock (our from scratch stock is available frozen at the Studio)

1/2 zucchini, finely diced

1 tbsp. each chopped fresh tarragon, parsley and dill (or whatever fresh herbs you like

1/4 cup 35% cream

kosher salt and pepper as needed.

Heat the fat in a soup pot and sweat onion and celery.  Add corn and stock, bring to a simmer and then add zucchini and herbs.  Simmer for about 10 minutes before adding cream.  Season to taste as you go.