Chilled Corn Soup With Fresh Nutmeg

1. 1

   Slice kernels off cobs.

2. 2

   Place cobs in large pot and add 6 c water. Boil, then simmer for 30 minutes.

3. 3

   Melt butter in heavy pan and sweat onion and shallot for 10 minutes.

4. 4

   add corn kernels and stir for one minute.

5. 5

   add corn broth and simer 30 minutes.

6. 6

   Transfer corn and onions to blender with 1.5 c of broth.

7. 7

   Puree until completely smooth.

8. 8

   add 1 c heavy cream, 1 t fresh nutmeg, salt and pepper.

9. 9

   add broth as needed.

10. 10

    Chill for at least 3 hours.

11. 11

    Garnish with toasted walnuts (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.