Chilled Cream of Corn Soup with White Truffle Oil

from Bon Appétit, June 2000

via Anne Halsted

serves 10

8 large ears corn, husked

2 tablespoons (¼ stick) butter

⅛ cup minced shallots

6 cups chicken broth

¼ cup dry white wine

½ cup half and half

Salt and pepper to taste

1 tablespoon chopped 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 broth and wine.  Bring mixture to boil.  Reduce heat, simmer 2 minutes.  Cool 10 minutes. 

Working in batches, purée soup in blender.  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 and sprinkle with chives.  Drizzle truffle oil over, if desired.

Very easy, yummy soup.  Original recipe suggests puréeing until smooth and then straining, but we prefer with texture of some corn!  Truffle oil really makes it!