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Saturday, June 25, 2011

Corn Vichyssoise: Thank You, Gwyneth!

Corn Vichyssoise:  Thank You, Gwyneth!
by Victoria Challancin

Gwyneth Paltrow.  Is there anything this talented young woman can't do?  She acts, she wins Oscars, she sings, she blogs, she is a first class celebrity, and...and she cooks!  Author of the new cookbookMy Father's Daughter:  Delicious, Easy Recipes Celebrating Family & Togetherness, she is now featured in cooking magazines as well, like in the June Bon Appétit whose cover she graces.

In last week's cooking class for professional Mexican cooks, we prepared Gwyneth's Corn Vichyssoise and it was perfect!  So creamless.  Made from frozen corn cobs (our fresh sweet corn isn't in the markets yet here in my corner of Mexico), this soup was surprisingly good.  Excellent, even.  Lightly, freshly sweet, healthy, relatively fast--it is a perfect soup for summer.  And it is equally good hot or cold.  I've said it before, "What's not to love?"

Gwyneth Paltrow's Corn Vichyssoise
(Recipe by Gwyneth Paltrow, Bon Appetit, June 2011)
Serves 4.
2 tablespoons extra-virgin olive oil
2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups)
5 ears shucked corn, kernels cut from cobs, cobs reserved (or use frozen if necessary)
1 cup coarsely chopped peeled potato (about 1 medium)
4 cups good-quality vegetable stock
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1/4 cup crème fraîche or sour cream
1 tablespoon 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, purée soup in a blender until v(Recetery 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 crème fraîche atop each serving and sprinkle with chives.


©Victoria Challancin.  All Rights Reserved.


Lorraine @ Not Quite Nigella said...

That soup looks very creamy indeed but using only 1/4 cup of cream is great! :D

Ben said...

Wow, I didn't know she had a cookbook. But if all the recipes look like this one then I'm getting it!