Fresh Corn and Peach Soup

While school has started and summer has ended, summer produce is still making an appearance at our farmer’s market.  In addition to allowing us to savor some of the last summer corn and peaches, this soup allowed me to use up some miso that has been sitting idly in our fridge (waste not, want not, right?).

I love the salty and savory flavor of miso, but it is one of those ingredients that I buy with lots of good intentions to use, but always seem to neglect.   Since it can have an intense flavor, I think I’ve been scared to experiment with it and add it to dishes.   I am determined to overcome this fear and break my habit of purchasing and abandoning miso though.  So please let me know if you have any good recipes or suggestions for using miso.

Fresh Corn and Peach Soup

Adapted from Whole Foods Market

This recipe was originally vegan and called for 1¼ cups of almond milk instead of cream.  I was planning to add the almond milk, but decided that soup was already a little on the brothy or thin side, so I didn’t want to add that much liquid.  I also had a little bit of cream in the fridge that needed to be used, so I decided to add that instead of the almond milk.   The cream was of course very good, but next time I might go with the almond milk and reduce the amount of water added from 2 cups to 1 cup.

• 6 ears sweet corn, husked
• olive oil
• 1 onion, diced
• 2 cloves garlic, finely chopped
• 1 tablespoon white miso paste
•  ¼ teaspoon cayenne
• 3 large peaches, pitted and diced
• 4 cups vegetable broth
• 2 cups water
• 3 tablespoons cream
• salt and pepper
• basil leaves (optional)
• 1 large peach, pitted and diced (optional)

Cut the kernels from the corn cobs and place cobs and kernels in a large bowl. 

Heat about 2 tablespoons of olive oil in a large soup pot.  Add the diced onions and cook over medium heat for a few minutes. Add garlic and cook for another minute.  Stir in the miso paste, cayenne pepper, corn kernels and 2 of the diced peaches and cook for another few minutes.  Add the broth, water and corn cobs and bring soup to a boil.  Once boiling, reduce the heat to low and simmer, uncovered, stirring occasionally, for another 20 minutes or until the corn and peaches are tender.

Remove and discard the corn cobs.  Puree about half of the soup in a blender or with an immersion blender and return to the pot.  Stir in the cream and add salt and pepper to taste.  Serve soup garnished with basil and additional diced peaches. 

Serves 8 
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