Here’s a recipe for a soup with corn kernels, which are both ground in the soup and pan-roasted for the garnish. Enhanced with miso paste, these corn kernels have an original and delicious taste!
Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: easy
Serves: 4
Type: vegetarian, gluten-free
Ingredients
For the soup
- 1 tbsp. olive oil
- 1 onion, coarsely chopped
- 1 can corn kernels (15.25 oz – 430 g), about 1.7 oz (50 g) reserved
- 1/3 cup + 2 tbs white wine (1 dl)
- 3 1/4 cups water (8 dl)
- 1 ½ tbsp. miso paste
To garnish
- 1.7 oz reserved corn kernels (50 g)
- 1 tbsp. butter
- 2 garlic cloves, minced
- 1 tsp miso paste
- 1 spring onion
Instructions
Prepare the soup: heat the oil in a saucepan. Sweat onion for 2 minutes. Add the corn and cook for a further 3 minutes.
Add the wine and reduce slightly. Add water and bring to the boil. Reduce heat, cover and simmer for 20 minutes. Add miso paste, purée and strain.
Prepare the garnish: melt the butter in a frying pan. Sauté garlic and reserved corn kernels for 3 minutes. Stir in miso paste.
Ladle soup into bowls or soup plates and sprinkle with corn kernels and spring onion.
Enjoy!
