VelvetMiso Corn Soup with Chives and Chili Oil
Inspired by techniques from Bon Appétit.
Sweet corn kernels are blended into a silky soup built on a quick stock simmered from the stripped cobs, with butter-softened onion and umami-rich white miso stirred through. A scatter of chives and a drizzle of chili oil at the table bring brightness and a little heat to each bowl.
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Method
- 1
Make the corn stock. Stand each ear of corn in a wide bowl and slice the kernels off with a chef's knife; set the kernels aside. Place the stripped cobs in a large pot and add water to cover, about 2.5 L. Bring to a boil, then lower the heat to a bare simmer and cook, uncovered, until the water tastes sweet and corn-scented, 40-45 min.
- 2
Soften the onion. Melt the butter in a medium pot over medium heat. Add the onion and cook, stirring often, until translucent, about 4 min.
- 3
Stir in the miso and corn. Add the miso and 120 ml of the corn stock, stirring until the miso dissolves. Add the reserved corn kernels and another 120 ml of stock and cook, stirring now and then, until the corn turns bright yellow and is just cooked through, about 2 min.
- 4
Blend and strain. Let the soup cool slightly, then transfer it to a blender with 475 ml more of the corn stock. Blend, starting on low and working up to high, until completely smooth. Pour through a fine-mesh sieve back into the pot, pressing on the solids to push through as much liquid as possible, then season with the salt and pepper.
- 5
Reheat and serve. Warm the strained soup over medium-low heat until hot through, tasting and adding more salt or pepper if needed. Ladle into bowls, scatter over the chives and finish each bowl with a drizzle of chili oil.
Storage
Best served warm the day it's made. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months, and reheat gently on the stove, loosening with a little water or stock if it has thickened. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- cutting board
- large pot (for the corn stock)
- medium pot
- wooden spoon
- blender
- fine-mesh sieve
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 313 kcal |
| Protein | 8.7 g |
| Carbohydrate | 40.5 g |
| of which sugars | 13.8 g |
| of which free sugars | 0 g |
| Fat | 15.9 g |
| of which saturates | 6.5 g |
| Fibre | 5.5 g |
| Salt | 2.89 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
