corn & truffle soup

jordan and I made the best soup over the weekend so I wanted to share. the best part about it?  a) it includes truffle and b) there are 6 ingredients.

and here they are….

2 medium shallots

truffle oil

2 tablespoons olive oil

2 pounds of frozen corn

1 bunch of green onions

8 cups veggie stock

image

*the above pic is not mine but my soup looked pretty similar 🙂

Step #1  – in a soup pot, heat the olive oil over medium heat.

Step #2 – add in minced shallots and sauté until translucent but not brown (3-4 minutes).

Step #3 –  pour in corn kernels

Step #4 – pour in veggie stock

Step #5 – bring to boil and reduce heat to medium

Step #6 – cook for 20 minute and then remove from heat and set aside

Step #7 – use a hand blender (or put mixture into blender) and blend until everything is smooth

Step #8 – put smooth soup through a strainer to catch any bits of corn

Step #9 – add truffle oil to soup (everyone’s tastes are different and it is STRONG so be careful when mixing in).  when you have the desired flavor, serve and add chopped green onions to the top for garnish.

xo,

hillary

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