Corn, the classy way: Corn Vichyssoise

 
 Let's be honest.  Nothing beats corn on the cob. 

But, let's also be honest.  It is hard to look classy when eating corn on the cob. 

Enter this elegant and simple corn vichyssoise.  Vichyssoise is a take on the tradition French potato-leek soup and is often served cold (though it tastes just as good warm). 













But, with the addition of corn and omission of cream in this recipe, it is perfectly light, perfectly summer. 

(Also, I love the fact that she has you toss the cobs in while the soup cooks to intensify the corn flavor.  It's like you are using corn stock as your base).

This is also a cinch to make.

Start with the corn.

Shuck it.

Cut it off the cob, but retain those cobs!

Next up, the leeks.

Wash them well, then chop them up.

Then peel and chop a potato.
 
Saute the leeks.  Then throw it all in the pot.
 
Cook it off.  Remove the cobs.
 
Then blend it up.
 
Now, at this point, if you have the time, press the soup through a fine mesh strainer to remove the chaff.  It really does make the soup exquisite and sheer elegance.  If you are feeling 'rustic' (i.e., a fancy way to say you don't have/want to take the time), don't worry about it. 

Feel free to cool it off or eat it straight away at this point.  But, do add a fresh squeeze of lemon, it brightens it up.  Enjoy this slightly more classy taste of summer. 

Corn Vichyssoise (from Gwyneth P)
Ingredients:
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
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 creme fraiche or sour cream (optional)
1 Tablespoon finely chopped fresh chives (optional)

Directions:
Heat oil in 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 with salt and pepper.  Increase heat to high and bring soup to boil.  Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are 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 you want].  If too thick, thin with water by 1/4 cup-fuls.  Stir in lemon juice, and season with salt and pepper.  Spoon a dollop of creme fraiche atop each and serve with a sprinkling of chives.

A bowl of elegance: Zucchini Vichyssoise

One of the (many) things I love about French food is the elegance of it. It never hits you over the head or overwhelms your palate. Instead, it has this subtle, beautiful way of impressing you. It is like a good Bordeaux: restrained, yet complex; balanced, yet intriguing. This Vichyssoise is the perfect example. Each element of the soup enhanced the others, creating a wonderful balance of flavor. This would make a great first course, warm or cold.



Here's how I made it:

First things first: Mis en place


The vegetables:
Leeks
Zucchini

Potatoes

To make the soup, heat the butter and oil

Add the leeks, and saute for 5 minutes

Add the potatoes, zucchini, stock, salt, and pepper. Bring to a boil. Lower the heat and simmer for 30 minutes.

Let it cool for a few minutes, and then use an immersion blender to puree the soup.

Stir in the milk and season with salt and pepper (to taste). I ended up needing to add quite a bit.


Garnish with julienned zucchini and serve.

Throw in a mixed greens salad, multi grain toast, and a Chilean red-blend and you have quite a dinner on your hands.

Zucchini Vichyssoise (adapted from Barefoot in Paris)
Serves 5-6

1 tablespoon unsalted butter
1 tablespoon olive oil
5 cups chopped leeks, white and light green parts (4-8 leeks)
4 cups chopped unpeeled white boiling potatoes (I used a bag of TJ's white creamer potatoes)
3 cups chopped zucchini (2-3 zucchinis)
1 1/2 quarts chicken stock
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tablespoons whole milk
Julienned zucchini for garnish

Heat the butter and oil in a large stock pot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process with an immersion blender. Add the milk and season to taste (be sure to add lots of seasoning, because the original amounts are not enough). Serve either hot or cold, garnished with zucchini.

Notes: I think that you could also add some freshly grated nutmeg when you add the milk to enhance and round out the flavor. I also think you could garnish it with just about anything: Gruyere or Parmesan, herbed croutons, fresh parsley, freshly grated nutmeg, chopped pecans, and the list could go on.