Chilled Sweet Corn Vichyssoise
with Celeriac, Dill & Crme Frache
This cool, smooth and refreshing soup, similar to the classic Potato-leek soup, is perfect for a summer picnic. Dress it up by adding crabmeat if desired.
Yields approx 6 servings
Ingredients:
1 Tb. Vegetable oil
3/4 c. Spanish Onion, diced
2 ears Corn, kernels cut from cobs, scraped well, saving cobs
1 c. Celeriac, diced
1/2 c. Yukon Gold Potato, diced
1 qt. Chicken Stock
2 Tb. Crme Frache
1 Tb. Lemon Juice, fresh
2 Tb. Dill, fresh, chopped
1 Tb. Chives, fresh, slivered
2 tsp. Kosher Salt
1 tsp. Black Pepper
2 Radishes, trimmed, julienne
Directions:
In a saucepan large enough to hold all of the ingredients, sweat onions in oil over low heat until translucent and tender. Add corn and sweat 5 more minutes. Add the celeriac and potato and continue to sweat for 10 minutes longer. Cut reserved cobs in quarters and add to pan. Add stock and bring to a boil. Reduce to a simmer and cook until all veggies are tender. Allow to cool slightly, remove cobs and, using a blender, puree until very smooth. Only fill blender halfway when blending hot liquids. Chill well.
Once cold, whisk in crme frache, lemon juice, herbs and seasonings. Adjust seasonings if necessary. Garnish with radish julienne and extra crme frache and chives, if desired.
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