Corn Vichyssoise

• 4 cups water
• 4 cups low-sodium chicken broth
• 6 ears of cornkernels cut off the cobs and cobs broken in half
• 1 medium onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 celery ribs, thinly sliced
• 1/4 cup dry vermouth
• Salt and freshly ground white pepper
• 3 tablespoons heavy cream
• 2 white mushrooms, thinly sliced
• 2 tablespoons chopped cilantro
• Extra-virgin olive oil, for drizzling

1. In a saucepan, bring the water and broth to a boil with the corn kernels, cobs, onion, garlic, celery and vermouth.
2. Simmer for 20 minutes.
3. Discard the cobs.
4. Puree the soup in a blender.
5. Strain into a large, clean saucepan, season with salt and pepper and whisk in the cream.
6. Serve the soup hot or chilled; garnish with the mushrooms, cilantro and olive oil.

water, lowsodium, cornkernels, onion, garlic, celery, salt, heavy cream, white mushrooms, cilantro, extravirgin olive oil

Taken from www.foodandwine.com/recipes/corn-vichyssoise (may not work)