Corn Vichyssoise

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.

 

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  • Active:
  • Total Time:
  • Servings: 6
KEY: Summer, Barbecue/Cookout, American, French, Soups & Stews, Fast, Healthy, Make Ahead

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Ingredients

  • 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 this recipe

  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.
Contributed By Photo A© Lucy Schaeffer Published August 2008

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