Miso Scallion Corn Soup

Ingredients

• 4 ears corn, (kernels removed, cobs saved)
• 4 cups water
• 2 tablespoons avocado oil
• 1 packed cup scallions, (thinly sliced)
• 1 1/2 tablespoons garlic
• 1 1/2 tablespoons mirin
• 3 tablespoons white miso
• salt and pepper, (to taste)
• chives, (chopped)
• quality olive oil
• black pepper

Instructions

1. 1

   --- Corn Stock ---

2. 2

   Place cobs and water in a medium pan. Bring to a boil then lower heat to medium low and cover. Cook for 35 minutes. Meanwhile, work on the soup base.

3. 3

   --- Corn Soup ---

4. 4

   Heat a dutch over medium-high heat. Once hot, add oil and scallions, cook for 3 minutes or until fragrant. Take care to not let the mixture brown, lowering heat, if necessary.

5. 5

   Stir in garlic and cook for an additional 2 minutes. Add mirin and cook until liquid reduces buy half, about 2-4 minutes.

6. 6

   Add miso along with ¼ cup of corn stock to the pot and use the back of cooking utensil to break down miso. Cook for 3 minutes on low heat. Add corn and cook until kernels turn bright yellow, about 3 minutes. Carefully transfer to a blender and add about 1 cup stock. Blend on high until smooth.

7. 7

   Pour the mixture into a strainer over the dutch oven and press the mixture through. This will give you a silky smooth texture. You can add some of what's left in the strainer back into the soup if you prefer a thicker soup. Discard, whats left in the strainer.

8. 8

   Turn heat back to medium and add corn stock to the mixture, about 1 cup at a time until desired consistency is reached. Season to taste with salt and black pepper. Garnish with above options and enjoy! See notes on serving size