2 T olive oil
2 T unsalted butter
2-3 shallots (or 1 onion)
3 T all-purpose flour
5 c vegetable broth or water
2 potatoes
4 cups fresh corn kernels
1 cup diced summer squash
salt
1/4 tsp black pepper
1/8 tsp white pepper
1 c half-and-half or milk
2 ripe tomatoes
creme freche/sour cream
tobasco
1. Heat oil and butter in a pot over low heat. Dice shallot and add to the pot, allow to wilt for 10 min.
2. Dice the potato, squash and tomatoes, remove corn kernels from cob. (Continue doing this in later long cooking periods).
3. Sprinkle with flour; cook, stirring, for an additional 3 to 5 minutes.
4. Add the broth and potatoes; bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, for 5 min or until the potatoes are just getting tender, stirring occasionally.
5. Add the corn, squash, salt, pepper and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
6. Mix creme freche with tobasco for garnish.
7. Ladle 1 cup of soup into each bowl (2 cups for a main portion). Before serving, place 1 T of diced tomatoes and a dollop of creme freche in the center of each bowl. Serve immediately.
Additional bits, roasted green pepper or crisped bacon.