This soup captures summer's best flavors: sweet corn, juicy peaches and fragrant basil. To quickly peel peaches, score an X on the bottom and drop them into boiling water for 30 seconds, then cool in a bowl of ice water.
Special Diets:
Ingredients
Method
With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot.
Add broth, 2 cups water, miso, onion, garlic and cayenne.
Peel, pit and finely chop 2 of the peaches and add to the pot.
Bring to a boil over high heat, then lower heat and simmer, uncovered, stirring occasionally, until corn and peaches are very tender, about 30 minutes.
Use tongs to remove and discard corn cobs; cool soup to room temperature.
Puree half the soup in a blender and return to the pot.
Stir in almondmilk.
To serve soup hot, reheat gently over medium heat, stirring frequently; do not allow to boil.
To serve cold, refrigerate until chilled.
Halve, pit and dice remaining peach; ladle soup into bowls and garnish with peach and basil.
Nutritional Info
Serving Size
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.