Vichyssoise (pronounced /ˌvɪʃiːˈswɑːz/ US dict: vi·shē·swäz′) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.
2 Tsp Olive Oil
2 Medium Leeks, white and light green parts only, coarsely chopped
5 ears shucked corn, kernels cut from cobs, cobs reserved
1 cup coarsely chopped potato (about one medium)
4 cups good quality veggie stock
Salt and Pepper
1 Tsp of fresh lemon juice
1/4 cup of creme fraiche (Tracy's Note: sour cream would work too)
1 Tsp. finely chopped fresh chives (Tracy's Note: I used scallions because its what I had in my fridge)
Heat the oil in a large heavy pot over medium heat. Add leeks and cook, stirring occasionally until softened. Add corn kernels, and reserved cobs (I broke them in half because my pan was not that big), potato and veggie stock. Season lightly with salt and pepper. Increase heat to high and bring soup to a boil. Reduce heat and simmer, cover with lid slight ajar, and cook till veggies are soft, about 35 min.
Discard the cobs and let soup cool slightly. Working in batches, puree soup in a blender until very smooth.
I loved this soup hot you can chill the soup as well. If it gets too thick, thin with water by the 1/4 cupfuls. Season with salt and pepper.
Spoon a dollop of creme fraiche atop each serving and sprinkle with chives.