Slice the kernels off 3 ears of fresh summer corn, Put the cobs in a large pot and top with 6 cups of water. Bring the water to boil, reduce heat and simmer for about half an hour. Strain, reserving the corn broth.
In medium-sized soup pot, melt 2 tablespoons of butter over med heat. Add 1 chopped Vidalia onion and 1 chopped shallot and sweat for about 10 minutes without browning. Add the corn kernels and stir for a minute or two to coat them in the butter. Add the reserved corn broth and simmer the soup until the corn is tender about 20-30 minutes.
With a slotted spoon (or strainer w/ a bowl to catch the liquid) transfer the corn and onions to a blender with 1 1/2 cups of the cooking liquid. Puree for 2-5 minutes or until completely smooth.
Add 1 cup heavy cream, 1 teaspoon freshly grated nutmeg, salt and pepper. Thin with additional broth as needed. Chill for at least three hours.
Garnish with toasted walnuts, if so inclined.
No comments:
Post a Comment