Recipe: Sweet Corn and Potato Vichyssoise
- 5 ears of corn
- 6 1/2 cups water
- 1 1/4 teaspoons kosher salt
- 1/8 teaspoon freshly ground white pepper
- 1 tablespoon butter
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1 1/2 cups sliced leeks, washed, white and light green parts only
- 1 1/2 cups sliced onions
- 1 1/2 cups diced potatoes
- 3/4 cup sliced celery
- 1 1/4 cups buttermilk, chilled
- 1 1/2 tablespoons minced chives
1. Cut the corn kernels from the cobs and reserve. Chop the cobs into 1-inch pieces. Place the cob pieces in a 2-quart saucepan with the water and half the salt and pepper. Bring to a boil, lower to a simmer, and cook, covered, for 30 minutes. Strain and reserve the corn broth. Discard the cobs.
2. Melt the butter in the saucepan over medium heat. Add the cumin and cayenne and allow to sizzle for 1 minute, stirring. Stir in the corn kernels, leeks, onions, potatoes, and celery. Season with the remaining salt and pepper and cook until the vegetables are wilted, about 7 minutes.
3. Add the corn broth and simmer until the vegetables are tender, about 30 minutes.
4. While the soup is still hot, pour into a blender and purée until very smooth. It may be necessary to do this in more than one batch. Strain the soup through a fine strainer and chill in a bowl over ice.
5. When chilled, stir in the buttermilk and adjust the seasoning to taste. Serve in chilled soup bowls, sprinkled with chives.
Use the remaining buttermilk to make your favorite buttermilk biscuit recipe. They’ll be delicious with the Sweet Corn and Potato Vichyssoise!