Chilled Cream of Corn Soup with White Truffle Oil

1. 1

   Cut corn kernels from cobs.

2. 2

   Melt butter in heavy large pot over medium heat.

3. 3

   Add shallots; saute until tender, about 3 minutes.

4. 4

   Add corn kernels, 6 cups water and wine.

5. 5

   Bring mixture to boil.

6. 6

   Reduce heat; simmer 2 minutes.

7. 7

   Cool 10 minutes.

8. 8

   Working in batches, puree soup in blender until smooth.

9. 9

   Strain through fine sieve into large bowl.

10. 10

    Cool.

11. 11

    Add half and half.

12. 12

    Season with salt and pepper.

13. 13

    Chill until cold, at least 4 hours.

14. 14

    (Can be made 2 days ahead.

15. 15

    Keep chilled.)

16. 16

    Ladle soup into bowls.

17. 17

    Sprinkle with chives.

18. 18

    Drizzle truffle oil over, if desired.

19. 19

    *Available at Italian markets, specialty foods stores and some supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.