Food & Drink

Corn Vichyssoise

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 pepper
3 tbsp heavy cream
2 white mushrooms, thinly sliced
2 tbsp chopped cilantro
extra-virgin olive oil for drizzling

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.

6 servings.

This recipe is from the August 2008 Food & Wine magazine and is also available at foodandwine.com.

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