Description
Hokkaido Cream Corn Soup with Miso Butter delights taste buds!
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons white miso paste
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the corn kernels and cook for another 3-4 minutes, allowing them to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat.
- In a small bowl, mix the white miso paste with a few tablespoons of the warm soup until smooth. Stir this mixture back into the pot. Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives or green onions.
Notes
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce when blending the soup.
- To make it vegan, substitute the heavy cream with coconut cream and use vegan butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: varies
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg