Chilled Cream of Corn Soup with White Truffle Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 6 cups water
- 1 tablespoon chopped fresh chives
- 1/4 cup dry white wine
- 1 cup half and half
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 23 g(8%)
- Cholesterol 15 mg(5%)
- Fat 7 g(10%)
- Fiber 2 g(9%)
- Protein 5 g(9%)
- Saturated Fat 4 g(18%)
- Sodium 34 mg(1%)
- Calories 156
Preparation 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. 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.) Ladle soup into bowls. Sprinkle with chives. Drizzle truffle oil over, if desired. *Available at Italian markets, specialty foods stores and some supermarkets.
Preparation 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. 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.) Ladle soup into bowls. Sprinkle with chives. Drizzle truffle oil over, if desired. *Available at Italian markets, specialty foods stores and some supermarkets.
