Tasteful Tidbits
Master Chef Recipe: Warm Corn Vichysoisse served with a Molten Cheddar Crouton
Courtesy of Certified Master Chef Dale Miller
Corn Vichysoisse Ingredients:
- 4 oz. butter
- 2 c. onion, small dice
- 6 leeks, white only, washed and rough chopped
- 2 lbs. Yukon gold potatoes, peeled, sliced
- 4 c. fresh sweet corn kernels
- 2 Qts. chicken stock or broth
- 1 c. white wine
- 3 tablespoons fresh thyme leaves
- 2 c. heavy cream
- Salt and pepper to taste
- Chives for garnish, snipped
Method:
- Melt the butter in a medium-sized pot and add the onion and leek. Cook on low heat for 6-8 minutes until soft and translucent.
- Add the potatoes, corn, stock, wine, and thyme. Simmer gently until the potatoes are soft.
- Using a submersible blender, puree the soup until smooth. Strain through a fine
- Whisk in the heavy cream and adjust the seasoning. Keep warm until
Molten Cheddar Crouton Ingredients:
- 10 (1-oz.) pieces of a quality sharp cheddar cheese, cubed (preferably a NYS cheddar)
- 6 sheets Phyllo dough
- Melted butter, as needed
Method:
- Place a Phyllo sheet on a large cutting board. Brush with melted butter and place another sheet of phyllo on top. Repeat layering and brushing each layer of phyllo until you have stacked all 6 sheets.
- Cut the long way into 5 equal strips. Then cut down the middle of the phyllo to create 10 equal shorter rectangular strips.
- Place one piece of cheese at the end of each strip.
- Roll back and forth (as if folding a flag) making sure that all the sides are sealed, and it looks like a block or cube. Brush the outside lightly with butter. Continue the same process until all the pieces are wrapped.
- Refrigerate the cheese wrapped until needed.
- When ready to eat, heat a small amount of butter in a non-stick sauté pan on medium low heat. Brown the crouton on all sides and finish in a warm oven just until soft. Do not overheat or the cheese will burst through the pastry.
- Place a cheddar crouton in the center of a warm soup bowl and ladle Corn Vichysoisse in to about halfway up the side of the crouton. DO NOT cover the crouton.
- Garnish with snipped chives and serve.
Enjoy!
Plate. Serve. Share. With COVALEY Serving Utensils.
Serves 10.
Download a printable version of the recipe here.
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