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Ingredients
- 2 corn on the cob
- 1 leek, sliced in half, washed thoroughly and sliced into half moons
- 1 tsp light sesame oil
- pinch of sea salt
- 1/2 cup fresh green peas
- 1 celery stalk, finely diced
- 6 cups water
- 1 tsp arrowroot (optional)
- 2 tbsp sweet white miso (shiro-miso)*
- fresh parsley leaves to garnish
Method
Using a sharp knife, slice the kernels off the sweetcorn ears. In a pan, saute the leeks in sesame oil
over medium-low heat for 5 minutes. Add a pinch of salt.
Add the corn kernels and celery and add water to cover. Cover and cook on low heat for 20-25 minutes.
Add the peas and cook for a further 5-7 minutes.
In a bowl, combine the miso paste and arrowroot, if using. Add a ladleful of the broth and stir until
the mixture has dissolved. Pour mixture back into the soup and cook on low heat for 3 minutes, until
thickened.
To serve
Serve topped with fresh parsley leaves and some crusty sourdough casalinga.
Note
The following soup is sweet and smooth for summer, yet can be more strengthening for winter by substituting with barley or brown rice miso.
