Fresh Corn Vichyssoise

Photography, Tracy E. Tracy

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

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.

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