Make

Tip

Stir in lemon juice at the very end, when the soup is no longer simmering.

Corn Vichyssoise

Gwyneth for Bon Appetit

Corn cobs fortify the base of this cold, creamy soup. Then the trick is to leave it simple, highlighting the taste of the corn and summer.

makes 4

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 crème fraîche or sour cream

1 tablespoon finely chopped fresh chives

1. Heat oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally, until they begin to soften, about 5 minutes.

2. 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.

3. Discard corn cobs; let soup cool slightly.

4. Working in batches, purée soup in a blender until very smooth.

5. Set a fine-mesh strainer over a large bowl; strain, discarding solids.

6. Chill soup until cold. If too thick, thin with water by 1/4-cupfuls.

7. Stir in lemon juice, and season with salt and pepper.

8. Spoon a dollop of crème fraîche atop each serving and sprinkle with chives.

Originally publsihed on Bon Appetit.

Also on Goop
recipes
Rugelach

“These little pastry crescents are always available at our house, either fresh from the oven or out of the freezer. Because the pastry is rich in butter and cream cheese, it never dries out and is always flaky and delicious. The raisin, nut, apricot trio that fills the pastry...

Read More
recipes
Bite-Size Chicken Caprese

Caprese meets chicken parm…in a bite. These are also fun to skewer.

Read More
recipes
Caesar Salad Bites

Eat with your fingers.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.