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Corn Vichyssoise
© Lucy Schaeffer

Corn Vichyssoise

  • ACTIVE: 15 MIN
  • FAST

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.

  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
  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.