MSGID: 1:396/45.0 673a20a6   
   November 18: National Vichyssoise Day   
      
   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Vegetarian: Someone who has a "beef" with beef.   
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