Chilled Corn Soup Shooter
Prep Time:
40 minutes
Cook Time:
1 hour
Servings:
30 individual portions
Ingredients
Directions
  1. Make the basil oil: Prepare an ice bath. Bring a medium pot of water to a boil. Add the basil and blanch for 10 to 15 seconds. Using a slotted spoon or strainer, remove the basil leaves and immediately transfer them to the prepared ice bath. Remove the basil from the ice bath and squeeze out any excess water. Transfer the basil to a blender and add the canola oil; blend on high until smooth.
  2. Make the corn soup: In a large pot, combine the corn cobs, garlic, Parmesan rind (if using), bay leaves and black peppercorns. Add the water and bring to a boil. Reduce to a simmer and cook until the flavors meld, 35 to 40 minutes. Strain through a fine-mesh strainer and discard the solids. Season the corn stock with salt and set aside.
  3. Return the pot back to the stove over medium heat. Add the butter. Once it begins to foam, add the onions and cook until they begin to soften and become translucent. Add the reserved corn kernels, season with salt and pepper and cook until the corn begins to soften, 2 to 3 minutes. Add the reserved stock, bring to a boil and cook until the corn is just tender, 10 to 15 minutes. Remove from the heat.
  4. Meanwhile, make the truffled crème fraîche: In a small mixing bowl, whisk together the crème fraîche and truffle oil. Season with salt and set aside.
  5. Using a slotted spoon and working in batches, transfer the corn kernels with just enough of the corn stock to cover the corn into a blender. Blend on high speed until completely smooth. Transfer the soup to a container, stir in the lime juice and season with salt and pepper. Chill in the fridge for at least 4 hours before serving.
  6. To serve, fill a shot glass with approximately 1 ounce of the soup, then top with a dollop of the truffled crème fraîche, pine nuts and a few drops of the basil oil.