It’s peak sweet corn season here in the midwest and there’s nothing better then roasting a few ears on your Weber Grill. However, when you tire of roasted corn of the cob making this cold soup is a delicious alternative. With the addition of, potatoes, yellow jalapeños, yellow squash, and English cucumber, the recipe is a cross between gazpacho and a classic vichyssoise but with a kick.
Makes about 2 quarts
1 large leek
2 tablespoons unsalted butter
1 celery stalk, chopped
2 – 3 yellow Jalapeño peppers or to taste based on heat tolerance
1 large yellow bell pepper, chopped
2 – 3 garlic cloves, chopped
1 medium Yukon Gold potato, peeled and diced
6 ears of corn (about 5 cups or 2 lbs kernels)
1 medium yellow squash, diced
6 cups vegetable or corn stock, preferably homemade
½ large English cucumber, peeled, de-seeded, and chopped; about 1 cup
Kosher salt and freshly ground pepper
½ – 1 cup cream, or to taste
Garnishes
Snipped fresh chives
Quartered yellow cherry tomatoes
Crème Fraîche or heavy cream
Garlic Croutons
Trim and discard root ends and the dark green tops, reserving the white and light green parts of the leeks. Halve leeks lengthwise, then cut into ¼-inch slices. Add them to a large bowl of cold water swishing them around to dislodge any dirt that may be lurking inside the leaves. Carefully lift the leek slices out of the water, leaving the grit behind and drain in a colander.
Heat butter in a large pot over medium heat. Add leek, celery, jalapeños, and bell pepper. Cook, stirring, until softened, about 6 minutes. Add garlic and cook for another minute or so. Add potatoes, corn kernels, squash, and 6 cups vegetable or corn stock or enough to cover vegetables. Bring to a boil, then reduce to a simmer and cook until vegetables are very tender, about 25 minutes. Add cucumber and cook for another minute or so.
Allow to cool for about 15 minutes. Working in batches (do not fill jar more than halfway), purée soup in a blender until smooth. Cool to room temperature and then refrigerate until cool about 4 hours or better yet overnight. When ready to serve, thin soup to desired consistency with cream or cold water, if needed. Serve with any or all garnishes to your heart’s content.
Freeze any remaining vichyssoise for up to one month. When ready to serve, thaw the vichyssoise in the refrigerator overnight and then then with a bit of cream or cold water to your desired consistency and serve.
Classic Shrimp Cocktail
Photography, Jane Shortridge
In about an hour you can have an elegant first course for your fanciest dinner party, lunch with Bloody Marys on a pontoon boat or brunch on the deck of a friend’s cabin enjoyed with a Hugo Spritz. We enjoyed all three this summer.
Makes 4 substantial first course servings
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large yellow onion, quartered
3 – 4 cloves garlic
1 lemon, halved; preferably organic
2 sprigs parsley
5 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon Old Bay Seasoning (optional)
16 large (just over a pound) shrimp, in the shell, rinsed
Lemon wedges and cocktail sauce for serving
Make an ice bath and set aside.
Put the water, carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves, peppercorns, (and Old Bay Seasoning if using) in a large saucepan and bring to a boil over high heat. Lower the heat to a simmer between 10 to 30 minutes.
Drop the shrimp into the liquid, immediately turn off the heat and cover with a lid. Allow the shrimp to cook in the hot liquid, stirring occasionally, until they curl and turn pink, about 3 – 4 minutes. Using a pair of tongs, fish out the shrimp and place in the ice bath. Strain the broth (aka court bouillon) and reserve/freeze for other uses, like when making seafood risotto.
Peel the shrimp and remove the vein along the curve of the shrimp. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature about 15 – 20 minutes before serving.
To serve put your favorite cocktail sauce in a medium bowl and surround with the shrimp on a bed of crushed ice or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.