MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gwyneth Paltrow's Corn Vichyssoise
 Categories: Vegetables, Potatoes, Dairy, Citrus
      Yield: 4 Servings

      2 tb Extra-virgin olive oil
      2 md Leeks; white & light-green
           - parts only, coarse chopped
      5    Ears shucked corn; kernels
           - cut from cobs, cobs
           - reserved
      1 c  Potato; peeled, coarse-chopped
      4 c  Good-quality vegetable stock
           Salt & fresh ground pepper
      1 tb Fresh lemon juice
    1/4 c  Creme fraiche or sour cream
      1 tb Fresh chives; fine chopped

  Heat oil in a 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 lightly
  with salt and pepper. Increase heat to high and bring soup to a
  boil. Reduce heat to simmer, cover with lid slightly ajar, and cook
  until the vegetables are very soft, about 35 minutes.

  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.

  Recipe by Gwyneth Paltrow

  Recipe FROM: https://www.bonappetit.com

  Uncle Dirty Dave's Archives

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