CHILLED CORN SOUP
I posted this recipe long ago, with pics that really didn't do it justice. So I am reposting after serving it again at a dinner party with new photos. It was a huge hit, especially for a summer evening with a refreshing chilled soup. The crunch and taste of the almonds combined with fresh white corn is truly marvelous!
|Chilled corn soup|
- 6-8 ears of corn, yellow, white or mixed
- 3 Tb butter
- 1 large Vidalia onion
- 2 chopped med shallots
- 1½ tsp freshly grated nutmeg
- 1 C heavy cream (or less, optional)
- Salt and pepper
- Chopped marcona almonds
|Corn cut off the cob|
|Ready for the blender|
Transfer to a clean container and add 1½ tsp freshly grated nutmeg. Salt and pepper to taste. Thin with additional cooking broth if needed. Could also add optional 1 C of heavy cream.
Chill for at least 3 hours. Can be made the day before or frozen. Serve with garnish of roasted chopped marcona almonds (Or other nut of your choice, such as walnuts).