Corn Vichyssoise

By lorik

Ingredients

• 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 freshly ground white pepper
• 3 tablespoons heavy cream
• 2 white mushrooms, thinly sliced
• 2 tablespoons chopped cilantro
• Extra-virgin olive oil, for drizzling

Details

Servings 6
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 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.