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Cucumber & Corn Vichyssoise



1 lb. english cucumber, peel & large dice
4 ears corn
1 qt. light cream
1/2 qt. milk
10 oz. sour cream
4 oz. ricotta cheese
1/2 bu. mint, chopped
salt and pepper


Bring to a boil the light cream and milk. Add the 4 corn ears into the mixture for 4 minutes. Remove and ears and cut the kernels off once it is cool. Set aside and reserve. Strain the mixture of cream and milk and let cool. Peel the cucumbers and dice into large pieces. In a blender put in half of the cucumbers, ricotta, mint, sour cream, and one ears worth of corn kernels. While blending slowly add half the mixture of cream and milk. Blend until smooth. Salt and pepper to taste. In a bowl place the corn kernels in the middle and pour the Vichyssoise around the corn. Repeat the process with the other half of the ingredients.