SWEET CORN–ONION SHOOTERS

SWEET CORN–ONION SHOOTERS

Ingredients:
1 tablespoon olive oil
1 large sweet onion, coarsely chopped (about 2 cups)

Directions:
2½ cups fresh or thawed frozen whole-kernel corn
6 cups water
Salt
Freshly grated nutmeg
PLACE a 4- to 5-quart soup pot over medium-low heat and add the oil. Add the onion
and cook, stirring occasionally, until the onion is softened, but not browned, about 10
minutes.
Add the corn and water. Increase the heat to medium and stir occasionally until the
soup is simmering. Cover and cook until the onion and corn are soft, about 30 minutes.
Working in batches, transfer the soup to a blender and process until extremely smooth.
For an even finer texture, pass the soup through a fine-mesh sieve. Season to taste with
salt. Ladle the soup into small cups or shot glasses, sprinkle on the nutmeg, and serve.
bread
PINE NUT AND ANISE SEED BREADSTICKS
A FOOD PROCESSOR MAKES FAST WORK OF THIS DOUGH, WHICH MAKES BEAUTIFUL STICKS
STUDDED THROUGHOUT WITH RICH PINE NUTS.
Makes 32