Chilled White Corn Soup With Madras Curry Oil
Pair with La Crema Chardonnay

This is a very simple summer recipe that has only five ingredients. It's all about sweet summer corn. Serve it cold on a hot summer day with a chilled glass of La Crema Russian River Chardonnay. The creaminess of the soup compliments the rich and buttery characteristics found in the wine. It can be made a day or two ahead and is a great first course for a plated dinner; or serve it in small chilled shot glasses for a hors d'oeuvre party.

Serves 4 people

Ingredients:
8 Ears Sweet White Corn (husk and silk removed)
1/2 Gallon Milk
1 Cup Heavy Cream
1 Each Lemon
To Taste Kosher Salt
1 Tbsp. Madras Curry Powder
1/4 cup Olive Oil

Soup Preparation:

1. With a sharp knife remove kernels from cobs and reserve to be juiced. Place the corn cobs in a large stainless steel pot and cover with the milk and cream mixture. Bring the mixture to a simmer. Reduce heat and bring to a simmer and reduced by half.
2. During this time, juice the corn kernels and discard the corn pulp but reserve the juice.
3. When the milk and cream mixture is reduced by half strain out the corn cobs and reserve the liquid. Return the liquid to a pot, add the corn juice and bring to a simmer while constantly stirring for about 2 minutes.
4. At this point the natural corn starch will begin to thicken the soup. Strain the soup through a fine strainer and season with juice of one lemon and salt to taste.

1. To make the curry oil, combine the curry powder and olive oil in a small sauce pot. Bring to a simmer and remove from heat. Let steep for 10 minutes and strain through a coffee filter.

1. Chill the soup. Drizzle with curry oil and serve.