Directions:
- In a large saucepan over high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots. Once the onions go past sweating and turn from translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine. Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5 minutes. Remove from heat and puree in a food processor. If there is not time to let the mixture cool, only fill the food processor halfway.
- Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp. Taste for salt and season if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.26 Kcal (1081 kJ) | ||
| Calories from fat | 75.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 13% | |
|---|---|---|---|
| Cholesterol | 23.31mg | 8% | |
| Sodium | 244.53mg | 10% | |
| Potassium | 474.91mg | 10% | |
| Total Carbs | 35.4g | 12% | |
| Sugars | 7.81g | 31% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 111.88 Kcal (468 kJ) | ||
| Calories from fat | 32.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 13% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 8% | |
| Sodium | 105.94mg | 10% | |
| Potassium | 205.74mg | 10% | |
| Total Carbs | 15.34g | 12% | |
| Sugars | 3.38g | 31% | |
| Dietary Fiber | 1.79g | 17% | |
| Protein | 2.83g | 13% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 37.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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