Truffled Corn Soup

1.Ingredients

8 medium fresh ears of corn, husks removed,
7 cups water,
2 tablespoons unsalted butter,
1 medium shallot, minced,
Kosher salt,
Freshly ground black pepper,
1 tablespoon chopped fresh chives,
Truffle salt

2.Directions

1.lCut the corn kernels off the cobs and set aside. Place the cobs in a stockpot or Dutch oven and add the water. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes.

2.Meanwhile, melt the butter in a large frying pan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the corn kernels, a couple of big pinches of salt and a few grinds of pepper, and sauté for another 2 minutes. Remove the pan from the heat and set aside.

3.Remove the corn cobs from the stockpot and add the corn mixture to the broth. Bring to a boil, then cover again and simmer 25 minutes.

4.Purée the soup, working in batches if necessary, in a blender until completely smooth (alternatively, blend directly in the pot with an immersion blender). Taste and adjust seasoning, adding more salt and pepper as needed.

5.Strain the soup through a fine-mesh strainer in a clean pot or large bowl, pressing on the solids to squeeze out as much liquid as possible; discard the solids. Serve immediately, or refrigerate for a few hours or overnight to serve cold. Garnish each bowl with a sprinkle of chives and truffle salt before serving.