Corn Soup Recipe
3 ears fresh corn, shucked, kernels removed
1 shallot, minced
1 TBS. extra virgin olive oil
½ cup water
1 TBS. butter
salt and pepper
- Sweat the shallot in the olive oil with a touch of salt for five minutes, taking care not to color the shallots.
- Add corn, water and butter and bring to a simmer.
- Purée all in blender. Adjust seasoning. Cool
- Use hand blender to make frothy.