Corn Vichyssoise

Name: Corn Vichyssoise
Ingredients: 4 cups water; 4 cups low-sodium chicken broth; 6 ears of cornkernels cut off the cobs and cobs broken in half; 1 medium onion, thinly sliced; 4 garlic cloves, thinly sliced; 2 celery ribs, thinly sliced; 1/4 cup dry vermouth; Salt and freshly ground white pepper; 3 tablespoons heavy cream; 2 white mushrooms, thinly sliced; 2 tablespoons chopped cilantro; Extra-virgin olive oil, for drizzling

12 ingredients

6 steps

Ingredients

4 cups water
4 cups low-sodium chicken broth
6 ears of cornkernels cut off the cobs and cobs broken in half
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
2 celery ribs, thinly sliced
1/4 cup dry vermouth
Salt and freshly ground white pepper
3 tablespoons heavy cream
2 white mushrooms, thinly sliced
2 tablespoons chopped cilantro
Extra-virgin olive oil, for drizzling

Directions

1

In a saucepan, bring the water and broth to a boil with the corn kernels, cobs, onion, garlic, celery and vermouth.
2

Simmer for 20 minutes.
3

Discard the cobs.
4

Puree the soup in a blender.
5

Strain into a large, clean saucepan, season with salt and pepper and whisk in the cream.
6

Serve the soup hot or chilled; garnish with the mushrooms, cilantro and olive oil.