Chilled Sweet Corn Vichyssoise Recipe
Chilled Crabmeat / Cream / Potato / Fresh Chive
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Ingredients
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Soup Base
Garnish
Method
Prepare the Soup Base
- 1
Sauté the Leeks
In a large pot, add the sliced leeks and cook over medium heat until they are soft and translucent, about 5 minutes. Stir occasionally to prevent browning.
- 2
Add Potatoes and Corn
To the pot, add the diced potatoes and sweet corn kernels. Stir to combine with the leeks.
- 3
Add Broth and Simmer
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer, covered, for about 15 minutes or until the potatoes are tender.
- 4
- 5
Add Cream and Season
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste. Allow the soup to cool to room temperature.
- 6
Chill
Cover the soup and refrigerate for at least 2 hours or until well chilled.
Garnish and Serve
- 7
Prepare Garnish
In a small bowl, combine the shredded crabmeat, chopped chives, and lemon zest. Mix gently to combine.
- 8