This lovely recipe, adapted from Geoffrey Zakarian's book "Town Country," draws out corn's natural sweetness. Vidalia onion and a generous grating of nutmeg deepen the flavor without sacrificing its delicacy. Serves 2-4.
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 a medium-sized soup pot, melt 2 tablespoons of butter over medium 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 to 30 minutes.
With a slotted spoon, transfer the corn and onions to a blender with 1½ cups of the cooking liquid. Purée for 5 minutes or until completely smooth. Transfer to a clean pot and add 1 cup heavy cream, 1 teaspoon freshly grated nutmeg, salt and pepper. Thin with additional cooking broth as needed. Chill for at least three hours.
Garnish with toasted walnuts, if so inclined.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 451 | ||
Calories from Fat: 267 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 96.8mg | 30 % | |
Sodium 101.5mg | 3 % | |
Potassium 706.5mg | 19 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 40.2g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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