Corn Vichyssoise

• Recipe by Joseph Humphrey

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.

Ingredients

1. 4 cups water
2. 4 cups low-sodium chicken broth
3. 6 ears of corn—kernels cut off the cobs and cobs broken in half
4. 1 medium onion, thinly sliced
5. 4 garlic cloves, thinly sliced
6. 2 celery ribs, thinly sliced
7. 1/4 cup dry vermouth
8. Salt and freshly ground white pepper
9. 3 tablespoons heavy cream
10. 2 white mushrooms, thinly sliced
11. 2 tablespoons chopped cilantro
12. 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. 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.