Gotta try this: Miso Corn Soup (made with fresh sweet corn)
Ingredients
Servings: 4
-
8
ears of corn
-
3
tablespoons
butter
-
1
large onion, chopped
-
5
tablespoons
white miso
-
Kosher salt, freshly ground pepper
-
2
tablespoons
finely chopped chives
-
Chili oil (for serving)
Preparation
-
Cut kernels from
cobs and place in a large bowl. Place cobs in a medium pot and add
water to cover. Bring to a boil, reduce heat to medium-low, and simmer
until stock is infused with corn flavor, 40–45 minutes.
-
Heat butter in
another medium pot over medium. Cook onion, stirring often, until
translucent, about 4 minutes. Add miso and ½ cup corn stock and stir to
dissolve miso. Add corn kernels and another ½ cup corn stock and cook
until corn is bright yellow and just cooked through, about 2 minutes.
Let cool slightly, then transfer to a blender and blend, streaming in 2
cups corn stock to thin, until smooth. Strain soup through a fine-mesh
sieve back into pot; season with salt and pepper. Heat over medium-low
until warmed through.
-
Divide soup among bowls; top with chives and drizzle with chili oil.
