Guys. It's corn season! Oh my gosh I love fresh corn from the farm market. And I mean fresh. Sometimes, if you're there at the right time, at the market we go to close by home they open up the bay doors and dump in some corn fresh from the field. Literally just picked. It doesn't get any fresher than that unless you grow it yourself, does it?
But then I get tired of grilled corn. Enter Gwenyth Paltrow's Corn Vichyssoise. I'm going to go out on a limb and say I actually like this soup better than just the corn itself. It doesn't get stuck in your teeth and spray the person sitting across from you when you bite into it. Unless you are sitting across from a 3-year old who thinks it's funny to blow raspberries with his mouth full sometimes. Yep, we're working on it.
The last step in this recipe is to strain the soup through a sieve. Don't be tempted to skip this part. This is what makes the soup velvety and creamy. There is no dairy in this soup (unless you sub butter for olive oil, cause corn and butter are BFFs. Oh, and omit the creme fraiche topping) but you'd think it was made with cream. Like the Parsnip, Apple and Brie soup I made before, the creaminess comes from a potato. Amazing.
This past week when I decided on a whim to make this I didn't have any regular potatoes or leeks, but I did have sweet potatos and onions. Turned out great too. Also, vichyssoise refers to a cold soup, but I just can't get into that. I eat it warm. Either way, go make this now before corn season is over. It's like summer in a bowl.
No, seriously, you're still here? Get to it!
Get the recipe:
via Bon Appetit
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