Summery Corn Soup

By Jahel

Ingredients

• 8 ears corn
• 2 T olive oil plus more for serving
• 2 T unsalted butter
• 2 leeks, white and green only chopped ( about 1-1/4 c)
• 3 scallions, white and light green parts finely chopped (about 1/4 c) dark green parts sliced and reserved for serving
• 1-1/4 t kosher salt divided
• 2 cloves garlic finely chopped
• 1/4 c dry white wine
• 3 sprigs thyme
• 1 dried bay leaf
• 1/4 c white or yellow miso
• Sliced radishes for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cut corn kernels from cobs. Reserve cobs and set kernels aside (about 4 cups).

Step 2

Heat oil and butter in a large pot over medium. Add leeks, finely chopped scallions and 1/4 teaspoon salt. Cook, stirring often, until softened, 2-4 minutes. Add garlic and cook, stirring constantly, until fragrant, about one minute. Stir in wine and cook for one minute. Add cobs, thyme, Bayleaf, and 6 cups of water and bring to a boil over high. Cover and reduce heat to medium; simmer for 20 minutes to let flavors meld.

Step 3

Remove cobs, thyme, and bay leaf from pot and discard. Add corn kernels and remaining 1 t salt. Cook over medium, stirring occasionally, until corn turns bright yellow and is just tender, 5-6 minutes.

Step 4

Ladle 2 cups corn mixture into a blender and add miso. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Blend until smooth, about 30 seconds. Return mixture to pot and stir to combine.

Step 5

Serve soup in bowls topped with sliced scallions and radishes. Drizzle with oil.