Truffled Corn Soup

By lorik

Ingredients

• 8 medium fresh ears of corn, husks removed
• 7 cups water
• 2 tablespoons unsalted butter
• 1 medium shallot, minced
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon chopped fresh chives
• Truffle salt

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Cut the corn kernels off the cobs and set aside. Place the cobs in a stockpot or Dutch oven and add the water. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the corn kernels, a couple of big pinches of salt and a few grinds of pepper, and sauté for another 2 minutes. Remove the pan from the heat and set aside.

Remove the corn cobs from the stockpot and add the corn mixture to the broth. Bring to a boil, then cover again and simmer 25 minutes.

Purée the soup, working in batches if necessary, in a blender until completely smooth (alternatively, blend directly in the pot with an immersion blender). Taste and adjust seasoning, adding more salt and pepper as needed.

Strain the soup through a fine-mesh strainer in a clean pot or large bowl, pressing on the solids to squeeze out as much liquid as possible; discard the solids. Serve immediately, or refrigerate for a few hours or overnight to serve cold. Garnish each bowl with a sprinkle of chives and truffle salt before serving.

Recipe Notes
• Storage: Leftover keeps well, without the truffle salt and chives, for up to 5 days in the refrigerator. Rewarm or serve cold and garnish just before serving.

Calories 307 Fat 7.7 g (11.9%) Saturated 4 g (19.8%) Trans 0.2 g Carbs 61.3 g (20.4%) Fiber 7.5 g (30%) Sugars 10.6 g Protein 8.7 g (17.3%)
Cholesterol 15.3 mg (5.1%) Sodium 613.1 mg (25.5%)