New This Month

Corn Vichyssoise

Serve this soup warm or chilled, with plenty of crackers.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: GENTL & HYERS

Source: Martha Stewart Living, July/August 2016


  • 2 tablespoons extra-virgin olive oil
  • 1 large leek, white and light-green parts only, chopped and washed well (2 cups)
  • 1 celery stalk, chopped
  • 5 ears corn, kernels shucked and cobs reserved
  • 1 medium Yukon Gold potato, peeled and chopped
  • 1/4 cup creme fraiche
  • Coarse salt and freshly ground pepper
  • 2 tablespoons snipped fresh chives, for serving
  • Oyster crackers, for serving


  1. Heat oil in a large pot over medium. Add leek and celery and cook, stirring, until softened, about 6 minutes. Add corn kernels, reserved cobs, potato, and 6 cups water. Bring to a boil, then reduce to a simmer and cook until vegetables are very tender, about 30 minutes.

  2. Remove and discard cobs. Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible; discard solids. Whisk in creme fraiche; season with salt and pepper. Thin soup to desired consistency with more water, if needed. Sprinkle with chives and serve, with crackers.

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