Rating: 5 stars
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  • 5 star values: 212
  • 212 Ratings

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. More Cold Soup Recipes

Joseph Humphrey
August 2008

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Recipe Summary

active:
15 mins
total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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