Corn Vichyssoise for #HotSummerEats

Here's another chilled soup recipe for Hot Summer Eats. I made this for a baby shower that one of my best friend's was hosting. The verdict: it was a hit!

Ingredients

• 1 T butter
•  T olive oil
• 2 medium leeks, trimmed and thinly sliced
• 1 small fennel bulb, trimmed and thinly sliced (fronds reserved)
• 6 ears corn, shucked and kernels cut from cobs (cobs reserved)
• 3 C cubed potatoes (I used Yukon Gold)
• 4 C vegetable stock
• freshly ground salt
• freshly ground pepper
• 1 t ground turmeric
• juice and zest from 1 organic lemon
• fennel pollen for garnish
• raw, fresh peas, shelled,for garnish

Procedure
Melt butter in olive oil in a medium souppot. Add leeks and fennel. Cook, stirring occasionally, until they begin to soften, approimately 5 minutes. Add corn kernels, reserved cobs, potato cubes, turmeric, and stock. Season lightly with salt and pepper. Bring to a boil. Reduce heat to simmer. Cover with lid, slightly ajar, and cook until the vegetables are very soft, approximately 35 to 40 minutes.

Remove corn cobs and let soup cool slightly. Working in batches, purée soup in a blender until very smooth. If you wish, you can press the soup through a fine-mesh strainer over a large bowl. I leave mine a little rustic. Chill soup.

To serve, if it's too thick, thin with water by 1/4 C until desired consistency. Stir in lemon juice and zest. Season to taste with more salt and pepper, if needed. Garnish with fennel frond, fennel pollen, and fresh peas.

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