CORN VICHYSSOISE RECIPES

CORN VICHYSSOISE RECIPE - JOSEPH HUMPHREY | FOOD & WINE

Corn Vichyssoise Recipe - Joseph Humphrey | Food & Wine image

Joseph Humphrey, the chef at Murray Circle at Sausalito, California's new eco-lodge Cavallo Point, simmers this soup with the corn cobs to deepen the flavor. More Cold Soup Recipes

Provided by Joseph Humphrey

Total Time 35 minutes

Yield 6

Number Of Ingredients 12

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

Steps:

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.

CORN VICHYSSOISE RECIPE | MARTHA STEWART

Corn Vichyssoise Recipe | Martha Stewart image

Serve this soup warm or chilled, with plenty of crackers.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 55 minutes

Prep Time 30 minutes

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1 large leek, white and light-green parts only, chopped and washed well (2 cups)
1 celery stalk, chopped
5 ears corn, kernels shucked and cobs reserved
1 medium Yukon Gold potato, peeled and chopped
1/4 cup creme fraiche
Coarse salt and freshly ground pepper
2 tablespoons snipped fresh chives, for serving
Oyster crackers, for serving

Steps:

Heat oil in a large pot over medium. Add leek and celery and cook, stirring, until softened, about 6 minutes. Add corn kernels, reserved cobs, potato, and 6 cups water. Bring to a boil, then reduce to a simmer and cook until vegetables are very tender, about 30 minutes.
Remove and discard cobs. Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible; discard solids. Whisk in creme fraiche; season with salt and pepper. Thin soup to desired consistency with more water, if needed. Sprinkle with chives and serve, with crackers.

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GWYNETH PALTROW'S CORN VICHYSSOISE RECIPE | BON APPÉTIT

Gwyneth Paltrow's Corn Vichyssoise Recipe
From bonappetit.com
Reviews 5

Discard corn cobs; let soup cool slightly. Working in batches, purée 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 crème fraîche atop each serving and sprinkle with chives.

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CLASSIC VICHYSSOISE RECIPE | ALLRECIPES

Very simple recipe that tastes great. What could be better? Serve cold or warm.
From allrecipes.com
Reviews 4.4
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 334.1 calories per serving

Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

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VICHYSSOISE RECIPE | ALLRECIPES

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
From allrecipes.com
Reviews 4.5
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 280.9 calories per serving

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

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VICHYSSOISE | MARTHA STEWART

Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
From marthastewart.com
Reviews 3.9
Total Time 1 hours 10 minutes
Category Soup Recipes

Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

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VICHYSSOISE RECIPE | ALLRECIPES

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

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VICHYSSOISE | MARTHA STEWART

Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

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THE PRETENTIOUS VICHYSSOISE | JUST A PINCH RECIPES

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Carefully transfer to a blender or use an immersion blender to puree. Add cream, and adjust for seasoning.

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VICHYSSOISE RECIPE | ALTON BROWN | FOOD NETWORK

Jul 08, 2020 · Directions Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt... Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according... Once pressure is attained (there will be ...
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CORN VICHYSSOISE - CATSOUPRECIPES - GOOGLE SEARCH

Corn Vichyssoise. Heat the oil in your soup pot over medium heat. Add the leeks and cook, stirring often, until they just begin to soften, about 5 to 8 minutes. Add corn kernels, reserved cobs, potato, and stock. Season lightly with salt and pepper. Increase heat to high and bring the whole thing to a boil then reduce to a simmer.
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Jan 13, 2021 · Soup was one of Julia Child’s favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe.. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.
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VICHYSSOISE RECIPE | EPICURIOUS

Aug 20, 2004 · Step 1. Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and ...
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CLASSIC VICHYSSOISE SOUP - OLIVIA'S CUISINE

Jun 18, 2015 · Season with salt and pepper. Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes, or until the potatoes are tender. Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender. Add the heavy cream and turn the heat back up to medium.
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