Gwynnie says: Bon Appétit!!!

We've known for quite a while that Gwyneth would be gracing the cover of Bon Appétit's June issue. We waited, and waited, and waited. When May arrived we assumed that Bon Appétit June would be out soon. It wasn't. Then we waited some more, the angry Indian man at our local magazine stand was clearly getting annoyed with us. Then last Monday it came. Even though we had seen the cover, read the article (thank you internet) and seen the pictures (only Gwyneth can pull off white shorts in the kitchen), we were excited like kids getting a puppy on christmas day.

The article starts like this: "She's an actress, a singer, a blogger, a mom, a wife and now a cookbook author. Is there anything Gwyneth Paltrow can't do? We hopped a plane to London to find out once and for all." THEY GOT THEIR ANSWER!! They should have asked US!!! NO THERE IS SIMPLY NOTHING SHE CAN'T DO!!! SHE IS WONDERWOMAN!!


On our quest to become wondergwyneth ourselves we thought we would try one of the recipes from the mag: her corn vychissoise.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups)
• 5 ears shucked corn, kernels cut from cobs, cobs reserved
• 1 cup coarsely chopped peeled potato (about 1 medium)
• 4 cups good-quality vegetable stock
• Kosher salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/4 cup crème fraîche or sour cream
• 1 tablespoon finely chopped fresh chives
• 
  

Preparation

• 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.
  
  

• Nutritional Information

  One serving contains:
  Calories (kcal) 258.5
  %Calories from Fat 34.5
  Fat (g) 9.9
  Saturated Fat (g) 2.1
  Cholesterol (mg) 4.0
  Carbohydrates (g) 39.9
  Dietary Fiber (g) 4.4
  Total Sugars (g) 10.8
  Net Carbs (g) 35.5
  Protein (g) 5.5
  Sodium (mg) 168.7

It was sooooo simple and DELICIOUS. AND SUPER HEALTHY!!!! (ok, ok there is crème fraîche...but it's cream, not arsenic, people. )


Here is the whole article (though we suggest you buy the mag, as it is great for any foodie, or...anyone that eats, really.):


http://www.bonappetit.com/magazine/2011/06/gwyneth-paltrow


Lots of love!!!


Lola