Chilled Cream of Corn Soup with White Truffle Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Truffle oil adds earthy nuances to this summer soup, but don't worry if you don't have any on hand: The soup will still be good without it. Open a nice bottle of Champagne to go with the meal. Ingredients:
8 large ears corn, husked |
2 tablespoons (1/4 stick) butter |
1/8 cup minced shallots |
6 cups water |
1/4 cup dry white wine |
1 cup half and half |
1 tablespoon chopped fresh chives |
1 tablespoon white truffle oil* (optional) |
Directions:
1. Cut corn kernels from cobs. Melt butter in heavy large pot over medium heat. Add shallots; sauté until tender, about 3 minutes. Add corn kernels, 6 cups water and wine. Bring mixture to boil. Reduce heat; simmer 2 minutes. Cool 10 minutes.
2. Working in batches, puree soup in blender until smooth. Strain through fine sieve into large bowl. Cool. Add half and half. Season with salt and pepper. Chill until cold, at least 4 hours. (Can be made 2 days ahead. Keep chilled.)
3. Ladle soup into bowls. Sprinkle with chives. Drizzle truffle oil over, if desired.
4. *Available at Italian markets, specialty foods stores and some supermarkets.
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