Corn Vichyssoise
Adapted from a recipe in Food & Wine
Serves 4 for dinner, 6 for lunch
Ingredients:
- 4 cups of water
- 4 cups of chicken broth
- 6 ears of corn, kernels removed and ears broken in half
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 celery ribs, thinly sliced
- ¼ cup dry vermouth
- 3 tablespoons heavy cream
- salt and freshly ground white pepper to taste
- chopped cilantro for serving (optional)
- Extra virgin olive oil for drizzling
Directions:In a large saucepan, combine the water, broth, corn kernels, cobs, onion, garlic, celery and vermouth. Bring to a boil and then reduce the heat and let simmer for 20-30 minutes. Discard the cobs. In small batches, puree the soup in a blender, pouring into a new saucepan through a strainer. Whisk in the cream and season with salt and pepper. Serve with cilantro garnished on top and olive oil.
The end result is a sweet soup, so it’s great paired with a green salad dressed with tart vinaigrette
