Joseph Humphrey, the chef at Murray Circle at Sausalito, California's new eco-lodge Cavallo Point, simmers this soup with the corn cobs to deepen the flavor.
More Cold Soup Recipes
4 cups water
4 cups low-sodium chicken broth
6 ears of corn—kernels 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
How to Make It
In a saucepan, bring the water and broth to a boil with the corn kernels, cobs, onion, garlic, celery and vermouth. Simmer for 20 minutes. Discard the cobs. Puree the soup in a blender. Strain into a large, clean saucepan, season with salt and pepper and whisk in the cream. Serve the soup hot or chilled; garnish with the mushrooms, cilantro and olive oil.
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