This is another recipe from Whole Foods.
Ingredients:
6 ears sweet corn, husked 4 cups low-sodium vegetable broth 2 cups water 1 tablespoon white miso paste 1 onion, diced 2 cloves garlic, finely chopped Pinch cayenne 3 large ripe peaches 1 1/4 cups unsweetened almond milk 12 basil leaves, sliced
Preparation:
With a sharp, heavy knife, cut kernels from corn cobs and place cobs and kernels in a soup pot. Add broth, 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, 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 of soup in a blender and return to pot. Stir in almond milk. 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.