MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gwyneth Paltrow's Corn Vichyssoise
Categories: Vegetables, Potatoes, Dairy, Citrus
Yield: 4 servings

2 tb Extra-virgin olive oil
2 md Leeks; white & light-green
- parts only, coarse chopped
5 Ears shucked corn; kernels
- cut from cobs, cobs
- reserved
1 c Coarse-chopped peeled potato
4 c Good-quality vegetable stock
Salt & fresh ground pepper
1 tb Fresh lemon juice
1/4 c Creme fraiche or sour cream
1 tb Fine chopped fresh chives

Heat oil in a large heavy pot over medium heat. Add
leeks and cook, stirring occasionally, until they begin
to soften, about 5 minutes. Add corn kernels, reserved
cobs, potato, and stock. Season lightly with salt and
pepper. Increase heat to high and bring soup to a boil.
Reduce heat to simmer, cover with lid slightly ajar, and
cook until the vegetables are very soft, about 35
minutes.

Discard corn cobs; let soup cool slightly. Working in
batches, purée soup in a blender until very smooth. Set
a fine-mesh strainer over a large bowl; strain,
discarding solids. Chill soup until cold. If too thick,
thin with water by 1/4-cupfuls. Stir in lemon juice, and
season with salt and pepper. Spoon a dollop of crème
fraîche atop each serving and sprinkle with chives.

By Gwyneth Paltrow

RECIPE FROM: https://www.bonappetit.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemongrass Vichyssoise
Categories: Vegetables, Potatoes, Herbs, Dairy
Yield: 7 Servings

4 tb Unsalted butter
3 lg Cloves garlic; coarse chop'd
1 lb Leeks; washed well, trimmed,
- white part sliced
1/4 lb Onion; coarse chopped
4 Stalks lemon grass; trimmed,
- bulb thin sliced
8 Makrut lime leaves; fine
- sliced
1 lb Potatoes; peeled, diced
2 Bay leaves
Salt & fresh ground pepper
6 c Water
2 c Heavy cream
2 bn Fresh chives

In a large pot, melt the butter over medium-high heat.
Add the garlic, leeks, onions, lemon grass and lime
leaves; cover and simmer for 10 minutes. Do not allow to
color.

Add potatoes, bay leaves, salt, pepper and water, and
bring to a boil. Reduce heat, and simmer, cooking 20
minutes, until potatoes are tender. Allow to cool a
little; strain, reserving broth, and remove bay leaves.

Place some solids with a little broth in blender, and
puree. Spoon into bowl. Repeat process until all solids
are pureed; you will probably have to use all the broth
to do this, but do not allow the mixture to become too
thin, because the cream must still be added. Stir in the
cream. Adjust seasoning, and chill completely, at least
several hours.

To serve, chop the chives, and stir vichyssoise
thoroughly. Spoon 1 cup into soup bowl, and sprinkle
with chives. If mixture is too thick, add a little milk
to thin it out.

Recipe from: Gerd Knaust

Adapted by: Marian Burros

Yield: 7 cups for 6 or 7 servings

RECIPE FROM: https://cooking.nytimes.com

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