Yellow Velvet Soup

- 11⁄2 tablespoons canola oil
- 1 medium onion, peeled and diced
- 2 small or 1 large yellow squash, peeled and diced
- 4 sweet corn ears, kernels cut off the cob
- 11⁄2 teaspoons minced garlic
- 1 bay leaf
- 1 quart vegetable stock or broth
- 1⁄2 cup heavy cream or milk
- Salt and pepper to taste
Instructions:
In the Mediterranean, a soup course is often served between the appetizer course and the pasta course. You can use this soup as a course or as the centerpiece of the meal with a big salad. Freshpicked ingredients make this soup extra special. The heavy cream adds to the velvety texture, but plain milk will make a less filling soup that will still taste good.
- Heat the canola oil in a large saucepan or soup pot over medium heat. Add the onions and cook until translucent, about 8 minutes. Add the squash and corn, cooking 4–5 more minutes, stirring occasionally.
- Add the garlic and bay leaf, cooking 2 more minutes.
- Add the vegetable stock and bring the soup to a boil. Turn the heat down to medium-low and let the soup simmer until all the vegetables soften, about 10 minutes.
- Add the cream and bring the soup back to a boil. Season with salt and pepper. Remove from the heat and cool slightly, remove the bay leaf, and then puree with an immersion blender, or in small batches in a regular blender or food processor.
- Strain the soup through a large-holed sieve. Taste and add more salt and pepper if necessary. Serve warm.