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.
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
