Pop corn veloute

VELVETY SOFT CORN 04834 INGREDIENTS for 4 PEOPLE 4 cobs already cleaned, 4 shallots, 2 tablespoons of butter, a tablespoon of oil, 750 cl, 25 cl of water, white wine, salt, pepper, 25 cl of cream.

For the garnish: 1 tablespoon chives, pepper oil.

Cobs, shelled by passing a knife from top to bottom.

Peel and mince the shallots.

Cut into small pieces with scissors the chives.

In a saucepan, heat thoroughly the butter and oil.

Sauté shallots for 2 minutes, then add the corn and continue cooking for 3 minutes.

Add half of the water and white wine, salt and pepper.

Cover.

bring to a boil and cook for 2 minutes.

Remove from heat, drain corn and with a food processor, reduce it to a smooth puree.

Pour in the broth, season with salt if necessary and bring back to a boil for a few minutes.

Remove from heat and let cool 10 minutes.

The velvety passes at chinois, and add the cream.

Serve the soup in individual bowls or plates.

Sprinkle the chives and pour flush with the chilli oil.

If you wish, you can accompany sauce with toasted rye bread with salted butter.

You can also replace the chilli oil with truffle flavoured oil.