My husband and I attended a friend’s wedding last summer at the Four Seasons Hotel in Boston, and needless to say the food served during dinner was outstanding. One of the items on the tasting plate was a “sweet corn truffle soup” that I couldn’t wait to make at home, since I love the combination of corn and truffles, but had never made them together as a soup. There is no need to add cream to this recipe since the soup is very silky and creamy on its own, once the corn is blended and strained. You can use either fresh or frozen corn, of course fresh will taste better and if cooked on the cob will be even more flavorful. Please be sure your corn is organic and non-GMO (genetically modified organism), since unfortunately, corn t is one of the most “genetically modified” foods on the market.
Corn Truffle Soup (Served Hot or Chilled)
Prep time: 5-10 minutes
Cook time: 20-25 minutes, plus straining
- 2 pounds (700g) of organic, non-GMO sweet corn (fresh or frozen; if using fresh, you can cook the corn on the cob for more flavor – weight noted is without the cob)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2-3 TBL olive oil
- 2 TBL butter (optional, or add more olive oil)
- Approximately 6 cups (1.5L) of liquid – any combination you prefer between water and organic vegetable stock (I prefer using more water and seasoning with salt and pepper for a more delicate flavor).
- Salt and pepper to taste
- Note: if using truffle salt to serve, use less salt/vegetable stock
- Truffles for serving:
- You can use any combination of white or black truffle salt, white or black truffle oil, and/or fresh/raw shaved white truffles (if using fresh truffles then use white truffles as fresh black truffles are better when cooked). For this recipe, I always use a dash of black truffle salt and a drizzle of white or black truffle oil right before serving.
- Sauté the onions in olive oil and butter until translucent. Add the garlic until cooked.
- Add the fresh corn on the cob or the frozen corn and stir. Immediately add the liquid (water/vegetable stock), cover the pot and cook for approximately 15-20 minutes in medium-high heat, until the liquid boils and the corn cooks through until it is soft (best for blending). If using fresh corn, after cooking cut from the cob and put corn back in the pot, discard the cob.
- Season with salt and pepper (if using truffle salt to serve, use less salt to season the soup)
- Use an immersion blender (or allow the soup to cool and use a high-speed blender) until smooth.
- Strain the soup and it is ready to serve. This soup can be served hot or chilled.
- Once plated and ready to serve, sprinkle a dash of truffle salt, and/or a drizzle of truffle oil, and/or shaved fresh white truffles on top.
I hope you enjoy this delicious and healthy soup, hot or chilled, year-round!