A classic, summery corn soup now has a gut-friendly perk thanks to miso.
To bulk it up, add chopped avocado or pieces of silken tofu.
Reserve cobs and set kernels aside (you should have about 4 cups).
Photo: Tara Donne
Heat oil and butter in a large pot over medium.
Add leeks, finely chopped scallions, and 14 teaspoon salt.
Cook, stirring often, until softened, 2 to 4 minutes.
Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Stir in wine and cook for 1 minute.
Add cobs, thyme, bay leaf, and 6 cups water; bring to a boil over high.
Cover and reduce heat to medium; simmer for 20 minutes to let flavors meld.
Remove cobs, thyme, and bay leaf from pot; discard.
Add corn kernels and remaining 1 teaspoon salt.
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.
Serve soup in bowls topped with sliced scallions and radishes.
Since its fermented, it supports gut health and digestion.
Look for it in the refrigerated section, often near the tofu.
