Side Pannel
Sweet Corn Soup with Peaches
Sweet Corn Soup with Peaches
- Recipe Submitted by maryjosh on 01/31/2017
Ingredients List
- 6 ears sweet corn, husked
- 4 cups low-sodium vegetable broth
- 1 tablespoon white miso paste
- 1 onion, diced, soaked in cold water for 10 minutes and drain
- 2 cloves garlic, finely chopped
- pinch cayenne pepper
- 3 large ripe peaches
- 1 1/4 cup unsweetened plain almondmilk
- 12 fresh basil leaves, sliced
Directions
With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, 2 cups 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. Purée half of soup in a blender and return to the pot. Stir in almondmilk. 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. Purée half of soup in a blender and return to the pot. Stir in almondmilk. 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.
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