Corn!

For the last two shares, we have received some beautiful sweet corn.  Since I am having orthodotic work completed, I can no longer eat corn off the cob, so I decided to search for recipes required the corn to be cut from the cob.  I found a very interesting recipe for corn soup which also utilizes some of the peaches we've received:

Sweet Corn Soup
Adapted from: http://www.wholefoodsmarket.com/recipes/2703

• 6 ears sweet corn, husked*
• 4 cups low-sodium chicken stock 
• 2 cups water
• 1 tablespoon white miso paste
• 1 sweet onion, diced*
• 2 cloves garlic, finely chopped*
• Pinch cayenne
• 3 large ripe peaches*
• 1 cup farm fresh yogurt*
• 12 basil leaves, chiffonade*

With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add stock, water, miso, onion, garlic and cayenne. Peel, pit and finely chop 2 of the peaches and add to the pot. Bring to a boil over high heat, lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.

Use tongs to remove and discard corn cobs; cool soup to room temperature. Puree half of soup in a blender and return to pot. Stir in yogurt. To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil. To serve cold, refrigerate until chilled.

Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.

*CSA ingredients