Chilled Cream of Corn Soup with White Truffle Oil

• 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)

1. Cut corn kernels from cobs.
2. Melt butter in heavy large pot over medium heat.
3. Add shallots; saute until tender, about 3 minutes.
4. Add corn kernels, 6 cups water and wine.
5. Bring mixture to boil.
6. Reduce heat; simmer 2 minutes.
7. Cool 10 minutes.
8. Working in batches, puree soup in blender until smooth.
9. Strain through fine sieve into large bowl.
10. Cool.
11. Add half and half.
12. Season with salt and pepper.
13. Chill until cold, at least 4 hours.
14. (Can be made 2 days ahead.
15. Keep chilled.)
16. Ladle soup into bowls.
17. Sprinkle with chives.
18. Drizzle truffle oil over, if desired.
19. *Available at Italian markets, specialty foods stores and some supermarkets.

ears corn, butter, shallots, water, white wine, fresh chives, truffle oil

Taken from www.epicurious.com/recipes/food/views/chilled-cream-of-corn-soup-with-white-truffle-oil-103482 (may not work)