Chilled Cream of Corn Soup with White Truffle Oil

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Chilled Cream Of Corn Soup With White Truffle Oil

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<RcpE name= " Chilled Cream Of Corn Soup With White Truffle Oil " author= " Bon

Appétit, June 2000 " >

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* Exported from MasterCook *

 

Chilled Cream Of Corn Soup With White Truffle Oil

 

Recipe By :Bon Appétit, June 2000

Serving Size : 10 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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)

 

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.

 

Donna skywkn from " The Evergreen State "

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 37 Calories (kcal); 3g Total Fat; (73% calories from fat); 1g

Protein; 1g Carbohydrate; 9mg Cholesterol; 15mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : 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.

 

From AllMagazineRecipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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Soups

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<IngR name= " ears corn " unit= " large " qty= " 8 " >

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husked

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<IngR name= " (1/4 stick) butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " minced shallots " unit= " cup " qty= " 1/8 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 6 " ></IngR>

<IngR name= " dry white wine " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " half and half " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " chopped fresh chives " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " white truffle oil* (optional) " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

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.

</DirT>

<DirT>

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.)

</DirT>

<DirT>

Ladle soup into bowls. Sprinkle with chives. Drizzle truffle oil over, if

desired. *Available at Italian markets, specialty foods stores and some

supermarkets.

</DirT>

<DirT>

Donna skywkn from & quot;The Evergreen State & quot;

</DirT>

</DirS>

<Note>

Truffle oil adds earthy nuances to this summer soup, but don & apos;t worry if you

don & apos;t have any on hand: The soup will still be good without it.

& #013; & #010; & #013; & #010;From AllMagazineRecipes

</Note>

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