Chilled Corn and Nutmeg Soup

Chilled Corn and Nutmeg Soup:

Ingredients:
3 Ears of Corn
8 C Water
2 T Butter
1 T Olive oil
1 Red onion, chopped
1 Shallot, chopped
1 C Heavy cream
1 t Nutmeg, ground
Salt to taste
Walnuts, toasted and finely chopped

Directions:

1.  Cut the kernels off the cob.  Put the 3 cobs in water and bring to a boil.  Reduce heat and simmer for 30 minutes.   Strain broth and reserve.
2.  In a soup pot, add butter and oil.   Saute onions and shallots about 10 minutes.  Do not brown.
3.  Add corn kernels for an additional 2 minutes.
4.  Add reserved corn broth and cook about 3 more minutes.  Until corn is soft.
5.  Puree in a food processor.  
6.  Add cream, nutmeg and salt.
7.  Chill for about 3-4 hours. 
8. Serve with toasted walnuts sprinkled on top.

Serves 4-6

Tip: 
When you serve chilled soups like this sweet one, there is about 1/2-3/4 cup in one serving.