This super-simple fresh summer soup is the perfect way to take advantage of all the seasonal produce that summer has to offer. Made with zucchini, white corn, yellow onion, and potato, and then garnished with fresh zucchini blossoms, this summertime soup is as stunning as it is delicious. A touch of heavy whipping cream is also included to add a little bit of richness and flavor without making the soup too heavy. Don’t be surprised if you find yourself making this summer vegetable soup over and over again.

Initially, when the opportunity to create a Navajo recipe was raised for Sunday Funday, I just assumed that I’d be sitting this one out. Then, after doing a wee bit of research, I decided that I would really like to try my hand at creating a summer soup, using zucchini and corn. Mainly because I saw a Navajo recipe that mentioned using zucchini blossoms as a garnish. An ingredient that I’ve never used before, but one that I’ve always wanted to. But first, I’d have to find a place to actually get my hands on some actual zucchini blossoms.

This is when it’s nice to know people. People who love to garden, people who love to dry seeds each year, people who then bring those seeds out each spring and transform them into precious little seedlings to plant, people who often have way too many tomatoes, cucumbers, peppers, squash, and zucchini to eat themselves. If we’re truly blessed, we all have some of those people in our lives. In my case, those people are Susan and Linda. Thanks to them, I never have to worry about where to find a green tomato, or in this soup’s case, a few zucchini blossoms.

Now, Susan and Linda did seem a little surprised when I made the request to “borrow” a few blossoms from their garden. Stating that they were kind of shriveled-up looking most of the day and almost always full of bugs, which is not really something most people look for when they’re thinking about an ingredient to use in their recipe. However, I assured them that with a good rinse, followed by a salt-water soak, and another good rinse, I thought I could easily tackle the nasty and somewhat off-putting bug dilemma.

Now, as far as appearance, the blossoms are really just a garnish for this fresh summery soup, so slicing them up is more than enough to make them presentable. And oh my goodness, did they ever pretty this soup up? I mean, y’all, just look at it. It practically screams summer, right? It’s light, fresh, and bursting with summer flavors. I’m fairly certain that I’ll be “borrowing” more of Susan and Linda’s shriveled-up bug-infested zucchini blossoms in the future because this Navajo-inspired recipe has definitely turned me into a big ol’ zucchini blossom fan.

Ingredients:

Zucchini Blossoms:

• 4 Zucchini Blossoms
• Cold Water
• Ground Sea Salt

Soup:

• 1 1/2 Tablespoons Unsalted Butter
• 1 Medium Yellow Onion, Peeled & Finely Diced
• 2 Small Zucchini, Diced
• Corn Cut from 3 Ears of White Corn
• 1 (32-oz.) Carton Low-Sodium Chicken Stock
• 2 Medium Red Potatoes, Peeled & Diced
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Cup Heavy Whipping Cream

Directions:

Zucchini Blossoms:

1. Run the zucchini blossoms under cold water. Gently open the blossoms to make sure that the water cleans out any dirt or bugs they may contain.
2. Remove and discard the pistils and stamens.
3. Fill a small bowl with cold water and a bit of ground sea salt. Soak the zucchini blossoms in the salted water until serving.
4. Before serving, remove the zucchini blossoms from the salted water and rinse them off under cold running water.
5. Gently pat dry the zucchini blossoms with a few paper towels.
6. Slice the zucchini blossoms and use them to garnish the soup.

Soup:

1. Place the olive oil in a Dutch oven or stock pot over medium heat.
2. When the olive oil is hot, add the diced onion and cook for 5 minutes, stirring often.
3. Add the zucchini and corn and cook for 2 minutes, stirring often.
4. Add the stock, potatoes, salt, and pepper. Increase the heat to high and cook until boiling.
5. Cover and decrease the heat to low. Cook for 15 minutes or until the potatoes are fork-tender.
6. Uncover and add the cream. Cook until warmed through.
7. Serve garnished with sliced zucchini blossoms.

Suggestions:

• To cut the corn kernels off of the corn cobs, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut down with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter.
• You can replace the white corn in this recipe with yellow corn or bi-colored corn, replace the red potatoes with Yukon gold or white potatoes, replace the zucchini with yellow squash, or replace the yellow onion with white onion or sweet yellow onion. Play around with whatever vegetables you happen to have available.
• This is a very lightly seasoned soup. It’s meant to be fresh and summery. You can always add more salt and pepper to taste.
• Don’t have any zucchini blossoms? No problem, just omit them from the recipe. This soup is still quite delicious on its own.

Improvements:

• Garnish with finely chopped fresh parsley.
• Serve this soup with these Savory Zucchini Drop Biscuits.
• Try adding fresh thyme, basil, oregano, or chives to this recipe.
• For added spice, add 1/4 teaspoon to 1/2 teaspoon of crushed red pepper flakes to this soup.

Print

Yum

Summer Zucchini Blossom Soup

Ingredients:

Zucchini Blossoms:
• 4 Zucchini Blossoms
• Cold Water
• Ground Sea Salt
Soup:
• 1 1/2 Tablespoons Unsalted Butter
• 1 Medium Yellow Onion, Peeled & Finely Diced
• 2 Small Zucchini, Diced
• Corn Cut from 3 Ears of White Corn
• 1 (32-oz.) Carton Low-Sodium Chicken Stock
• 2 Medium Red Potatoes, Peeled & Diced
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Cup Heavy Whipping Cream

Directions:

Squash Blossoms:
1. Run the zucchini blossoms under cold water. Gently open the blossoms to make sure that the water cleans out any dirt or bugs they may contain.
2. Remove and discard the pistils and stamens.
3. Fill a small bowl with cold water and a bit of ground sea salt. Soak the zucchini blossoms in the salted water until serving.
4. Before serving, remove the zucchini blossoms from the salted water and rinse them off under cold running water.
5. Gently pat dry the zucchini blossoms with a few paper towels.
6. Slice the zucchini blossoms and use them to garnish the soup.
Soup:
7. Place the olive oil in a Dutch oven or stock pot over medium heat.
8. When the olive oil is hot, add the diced onion and cook for 5 minutes, stirring often.
9. Add the zucchini and corn and cook for 2 minutes, stirring often.
10. Add the stock, potatoes, salt, and pepper. Increase the heat to high and cook until boiling.
11. Cover and decrease the heat to low. Cook for 15 minutes or until the potatoes are fork-tender.
12. Uncover and add the cream. Cook until warmed through.
13. Serve garnished with sliced zucchini blossoms.

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This Summer Zucchini Blossom Soup pairs perfectly with these Summer Zucchini Drop Biscuits. Try them together for the ultimate summer meal. With zucchini in season, these buttery, easy-to-make drop biscuits make a delicious addition to any summer meal. The result is a delicious, light, and savory biscuit that pairs perfectly with various dishes. Serve them as a side to your favorite summer soups or salads, or enjoy them as a snack with a pat of rich creamy butter. Whatever way you choose, savory zucchini drop biscuits will make your summer meals all the more special. CLICK HERE for the recipe.

Make sure to check out all of the other great Sunday Funday “Navajo Recipes for Navajo Code Talkers Day” recipes below. A huge thanks to Amy’s Cooking Adventures for hosting this event.

• Fried Green Tomatoes from Sneha’s Recipes
• Lamb, Summer Squash, Bean, and Corn Soup from Karen’s Kitchen Stories
• Marinated Venison Steaks from A Day in the Life on the Farm
• Navajo Fry Bread from Mayuri’s Jikoni
• Squash Blossom & White Corn Soup from Amy’s Cooking Adventures
• Summer Zucchini Blossom Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice