Mexican Corn Zucchini Soup
3 T. butter
2 medium onions, chopped
2 (10-oz.) pkg. frozen corn, thawed, or 3 C. fresh corn kernels
3 medium zucchini, washed and sliced
6 to 10 large leaves epazote, stemmed and chopped (1 1/2 to 2 T.), plus a bit more for garnish
5 C. milk, divided
salt and freshly ground pepper to taste
Heat the butter in a large saucepan or Dutch oven, and saute the onions, stirring occasionally, until they start to become translucent. Add the corn and zucchini and cook, stirring occasionally, until the zucchini slices are soft. Add the epazote and 2 cups of the milk and puree.
Return to the pan, add the remaining milk, salt and pepper, bring to a simmer, lower the heat, and simmer 20 to 30 minutes. Puree again, in batches if necessary, and serve. Garnish with a sprinkling of chopped epazote.
Serves 6 to 8.