Active Time
15 MIN
Total Time
35 MIN
Yield
Serves : 6

How to Make It

Step

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.

You May Like