Recipe Detail

Corn Vichyssoise

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  1. 2 tablespoons - extra virgin olive oil
  2. 2 - medium leeks, white and light green parts only, coarsely chopped, about 1 1/2 cups
  3. 5 - ears shucked corn, kernals cut from cobs, cobs reserved
  4. 1 - cup coarsely chooped peeled potato (about 1 medium)
  5. 4 cups - vegetable stock
  6. - kosher salt and freshly ground black pepper
  7. 1 tablespoons - fresh lemon juice
  8. 1/4 cups - fresh lemon juice
  9. 1 tablespoons - finely chopped fresh chives


Heat oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add corn kernels, reserved cobs, potato, and stock. Season lightly with salt and pepper. Increase heat to high and bring soup to a boil. Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are very soft, about 35 minutes.

Discard corn cobs; let soup cool slightly. Working in batches, puree soup in a blender until very smooth. Set a fine mesh strainer over a large bowl; strain, discarding solids. Chill soup until cold. If too thick, thin with water by 1/4 cupfuls. Stir in lemon juice and season with salt and pepper. Spoon a dollop of creme fraiche atop each serving and sprinkle with chives.




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