RECIPE

Corn Vichyssoise

  • ACTIVE: 15 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: 6

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.

  • ACTIVE: 15 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Ingredients

  • 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.