Not all soups are cold-weather affairs!
, you can let it do all the work of extracting the corn's flavor for you. Throw the stripped cobs into the pressure cooker along with the kernels, and you'll get a thick soup with a deeper corn flavor than one made with potatoes or dairy.Zucchini is an extremely watery vegetable, which makes it a challenge for preparations like sautés, but absolutely perfect for soup.
that's more traditional, thanks to sweet peas and blanched lemon rind. We cook the soup just long enough to bring it to a boil, so the peas don't lose their fresh flavor, then blend with grated Parmesan cheese to add a little body. This one is good either warm or chilled.This time of year, I often find summer squash on sale at my local supermarket, but there's only so much sautéed squash I can eat.
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