Cream of Corn Soup

Soups

INGREDIENTS

8 ears of corn, husked
2 tablespoons butter
2 shallots
6 cups of pareve chicken stock
1/4 cup Vermouth (or any other dry white wine)
1 cup of Half and Half
1 tablespoon of chopped chives
salt and pepper

DIRECTIONS

1. Cut kernels from cobs. Melt butter in heavy large pot over medium heat. Add chopped shallots and sauté until golden brown. Then, add the corn kernels and sauté until
coated with the oil and shallots. Season with salt and pepper. Add chicken stock and wine. Bring to a boil. Reduce heat and simmer until tender. Cool 10 minutes.

2. Working in batches, purée soup in a blender until smooth. Reserve about 1?2 cup of
kernels and set aside. Strain the soup through a sieve and press down on any solids.

3. Put soup back in pot and add the reserved kernels and the Half and Half. Simmer,
season with salt and pepper. When ready to serve, ladle soup into bowls and sprinkle with chopped chives.