Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Corn Vichyssoise Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Prep Time: 30 mins Total Time: 55 mins Servings: 4 Serve this soup warm or chilled, with plenty of crackers. Ingredients 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 ¼ cup creme fraiche Coarse salt and freshly ground pepper 2 tablespoons snipped fresh chives, for serving Oyster crackers, for serving Directions 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. 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. Rate it Print