A vichyssoise is a traditional French purèed vegetable soup made with potatoes, onions, and cream. The original recipe preferred leeks, but today, we have a more contemporary version that uses several other vegetables, including this corn version.
The secret to the soup is the smooth and rich texture from both puréing the vegetables and the cream. These soups are elegant but simple. They are usually served as a lighter starter for coursed dinners.
This is a lovely soup, creamy and rich. The corn adds a lovely sweetness to the soup that is balanced by the herby tarragon. The soup is simple, and since it is chilled, it is perfect for those steaming summer days in Bangalore or wherever you live. This is a soup for those elegant dinners you have at home.
Essential Pepin is a heavy tome on this celebrity chef's work over the decades. The book is loaded with recipes from this simple dish to more complex classics. For those who like and want to get into French cuisine, this is a lovely starter book, one that is essential for any kitchen.
For more recipes from this cookbook, click here.
Ingredients:
1 tablespoon butter
1 tablespoon oil
1 onion, diced
1 large potato, peeled and diced into 1/4-inch cubes
3 cups + 2 tablespoons corn kernels, frozen ok
5 cups water
A generous pinch of dried or fresh tarragon
Salt, to taste
1/2 teaspoon white or regular pepper
1 cup cream or half-and-half
1 teaspoon oil or butter
2 tablespoons chives or scallions, sliced finely
Heat the oils in a pot and add the onion and a pinch of salt. Sautè on low heat till the onion is very soft and translucent, about 4-5. minutes, do not colour the onions.
Add the potatoes and cook for 3-4 minutes till the potatoes are well coated in the oil. Add the corn, water, tarragon, salt and pepper and bring to a boil. Turn down the heat and simmer for 25 minutes. Both the corn and potatoes should be well cooked.
Cool the soup and purée with a hand blender or in a blender till very smooth. This may take a few minutes. Pass the soup through a fine mesh sieve for a very smooth soup. Mix in the cream and taste for salt and adjust as needed.
Meanwhile, heat the remaining oil/butter in a small frying pan and fry the remaining corn till darkly coloured. Remove and set aside for garnish.
Chill the soup for 3 hours.
To serve, ladle the soup into bowls. Garnish with the corn and chives/scallions. Serve cold.