Description
Craving a light, vibrant dish that celebrates summer produce with a touch of elegance? This Zucchini Basil Soup with Crème Fraîche and Pickled Corn is your perfect choice! Featuring creamy zucchini and potato blended with fragrant basil, topped with tangy pickled corn and a swirl of crème fraîche, this soup is a delightful balance of fresh and savory flavors.
Ingredients
Here’s what you need to make Zucchini Basil Soup with Crème Fraîche and Pickled Corn. Each ingredient adds to the creamy, tangy, and fresh magic.
Pickled Corn
- Corn (2 medium cobs): Provides sweet, crunchy kernels for pickling.
- Shallot (½ small, finely diced): Adds mild, sweet oniony flavor.
- Fine Sea Salt (½ tsp): Enhances pickling and flavor.
- Champagne Vinegar (2 Tbsp, 30 ml): Brings bright, tangy acidity.
Soup
- Leeks (3 medium, 500 g, white and light green parts): Offer mild, sweet oniony depth.
- Butter (2 Tbsp, 30 g): Adds richness to the base.
- Zucchini (1¼ lb, ~6 small, 570 g, chopped into ½-inch pieces): Provides fresh, mild flavor.
- Yukon Gold Potato (1 medium, 200 g, peeled and chopped): Adds creamy, hearty texture.
- Salt (½ tsp, more as needed): Balances flavors.
- Black Pepper (freshly ground, to taste): Adds a subtle kick.
- Water (4 cups, 950 ml): Creates a light broth base.
- Lemon Juice (from ½ lemon, ~2 Tbsp): Brings bright, tangy acidity.
- Basil (leaves from 1 large or 2 small bunches, 2–3 cups lightly packed): Infuses fresh, herbaceous flavor.
- Crème Fraîche (for serving): Adds creamy, tangy richness.
- Basil Sprigs (a few, for garnish): Provide a vibrant, fresh finish.
Substitutions and Variations
- Corn: Use 1 cup frozen or canned corn (drained) for pickling if fresh isn’t available.
- Zucchini: Swap with yellow squash or cauliflower for keto (~4–5g net carbs per serving).
- Yukon Gold Potato: Replace with cauliflower or turnips for keto.
- Butter: Use olive oil or vegan butter for vegan.
- Champagne Vinegar: Substitute with apple cider vinegar or white wine vinegar.
- Leeks: Swap with shallots or red onion for similar sweetness.
- Crème Fraîche: Use sour cream, Greek yogurt, or vegan sour cream for vegan.
- Keto Adjustment: Replace potato with cauliflower, reduce corn to ¼ cup for pickling, and omit or limit crème fraîche (~4–5g net carbs per serving).
- Vegan Version: Swap butter with vegan butter and crème fraîche with vegan sour cream or cashew cream.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne to the soup or pickled corn.
Instructions
Step 1: Make the Pickled Corn
- Shuck 2 medium corn cobs and remove silk. In a shallow bowl, slice off the top 2/3 of the kernels using a serrated knife with a downward motion.
- Add ½ finely diced shallot, 2 Tbsp champagne vinegar, and ½ tsp fine sea salt to the corn; toss to combine.
- Cover and chill for at least 1 hour (up to 1 week), stirring occasionally.
Tip: Use a shallow bowl to catch kernels; stir periodically to ensure even pickling.
Step 2: Prep the Leeks
- Slice 3 medium leeks in half lengthwise, then cut the white and light green parts into ½-inch thick pieces.
- Place leeks in a large bowl, cover with cool water, and let stand for 5 minutes, swishing occasionally to remove dirt. Drain before using.
Tip: Rinse leeks thoroughly, as dirt often hides between layers; pat dry to avoid excess water.
Step 3: Cook the Vegetables
- In a large saucepan or soup pot, melt 2 Tbsp butter over medium heat.
- Add drained leeks and 1 medium chopped Yukon Gold potato; cook, stirring, until softened, about 5 minutes.
- Add 1¼ lb chopped zucchini and cook, stirring occasionally, until fairly soft, about 5 minutes.
Tip: Chop vegetables uniformly for even cooking; stir frequently to prevent sticking.
Step 4: Simmer the Soup
- Add ½ tsp salt, a few grinds of black pepper, and 4 cups water (just enough to cover vegetables).
- Increase heat to bring to a boil, then reduce to medium-low and simmer, partially covered, for 15 minutes until zucchini and potato are very soft.
- Remove from heat and cool to room temperature, about 15–20 minutes.
Tip: Don’t overfill with water to maintain flavor; cool soup slightly before blending for safety.
Step 5: Blanch the Basil
- Bring a medium saucepan of water to a boil and prepare an ice water bath.
- Reserve a few basil sprigs for garnish; add remaining basil leaves (2–3 cups) to boiling water.
- Cook for 20 seconds until bright green, then transfer to the ice bath with a slotted spoon. Swish until cold, then squeeze dry.
Tip: Blanching basil preserves its vibrant color; squeeze gently to remove excess water without bruising.
Step 6: Blend the Soup
- Using a slotted spoon, transfer the soup solids to a blender or food processor (work in batches if needed).
- Add blanched basil and a small amount of cooled soup liquid. Puree until smooth, adding more liquid as needed for a creamy consistency.
- Blend in 2 Tbsp lemon juice; taste and adjust with more lemon, salt, or pepper. Optionally, blend in 2–3 Tbsp crème fraîche for extra creaminess.
Tip: Blend carefully to avoid hot splashes; adjust liquid for desired thickness.
Step 7: Serve
- Return soup to the pot and warm over medium heat, stirring occasionally.
- Ladle into bowls, swirl with a dollop of crème fraîche, top with a scoop of pickled corn, and garnish with basil sprigs.
- Serve immediately.
Tip: Warm gently to avoid overheating; serve with extra pickled corn on the side for added crunch.