RAW CORN SOUP WITH TRUFFLE OIL

 

  • Cooking Time: 60
  • Servings: 6-8
  • Preparation Time: 60

Ingredients

  • Two 16 ounce packages organic fresh corn, thawed (if frozen)
  • 1 teaspoon Agave nectar
  • ½ teaspoon sea salt
  • 1 cup filtered water
  • Garnish
  • 1 tablespoon truffle oil
  • Ground pepper

Directions

  • Place corn in blender with agave nectar, salt, and water. Puree until very smooth, adding more water if necessary. Dehydrate for 4 to 6 hours by placing in Excalibur Dehydrator© at 125o. It can also be placed in warm oven 4 to 6 hours at 125o. A third alternative would be to place on stove over low heat for 5 minutes. Corn may also be warmed over very low flame on top of stove.
  • Divide into soup bowls. Garnish with truffle oil and freshly ground pepper. Serve and enjoy!

Notes

to be added

Categories: Chowder 

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