Summery Corn Soup

INGREDIENTS – 8 ears fresh yellow corn – 2 tablespoons olive oil, plus more for serving – 2 tablespoons unsalted butter

– 2 leeks, white and light green parts only, chopped (1¼ cups) – 3 scallions, white and light green parts finely chopped (about ¼ cup), dark green parts sliced and reserved for serving

– 1 ¼ teaspoons kosher salt, divided – 2 cloves garlic, finely chopped – ¼ cup dry white wine – 3 sprigs thyme

– 1 dried bay leaf – ¼ cup white or yellow miso – Sliced radishes, for serving

DIRECTIONS 1. Cut corn kernels from cobs and set aside. 2. Heat oil and butter in a large pot over medium heat.

3. Add leeks, finely chopped scallions, and salt. Cook until softened, about 2 to 4 minutes. 4. Add garlic and cook for 1 minute.

5. Pour in wine and cook for another minute. 6. Add corn cobs, thyme, bay leaf, and water. Bring to a boil, then simmer for 20 minutes.

7. Remove cobs, thyme, and bay leaf. 8. Add corn kernels and remaining salt. Cook until corn is tender, about 5 to 6 minutes.

9. Blend 2 cups of corn mixture with miso until smooth. 10. Return mixture to pot and stir. 11. Serve soup in bowls, topped with sliced scallions and radishes. Drizzle with oil.