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Corn Vichyssoise

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 published on Bon Appetit.

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