Corn Soup With Popcorn, adapted from Chef Neal Harden at Maimonide of Brooklyn
2 cups corn kernels
2 cups unsweetened soy milk
1 1/2 teaspoons white miso paste
Salt to taste
Salted popcorn to garnish
Directions: Combine corn kernels, soy milk, and miso paste in a medium-sized pot and bring to a boil over high heat. Lower heat and simmer, covered, until corn is tender, about 10 minutes. When cool enough to handle, puree in a blender or with a hand blender until very smooth, then pass through a fine strainer. Store in the refrigerator up to two days. Serve hot, garnished with popcorn if desired.
Makes 4 servings