Potage De Ble ( Corn Soup)

Potage De Ble ( Corn Soup)



 Yield: 1 servings

2 c -Water 1/3 c Celery;chopped


2 c Milk 1/4 c Onion;chopped


4 c Corn kernels; fresh 1/4 c Leek;chopped,white part only


-frozen may be used if out
 2 tb Flour


 season 1/2 c Whipping cream


1 ts -Salt & ground black pepper


2 tb Butter


This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
in St. Georges is rich and creamy. It may be made with frozen or canned
corn kernels, but it won't have the same delicate sweetness.




Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
just until corn is tender. Strain cooking liquid into a bowl and set corn
aside. Heat butter in same saucepan and saute celery, onion and leek until
softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking
liquid. Bring to a boil, then partially cover and let simmer for 15 to 20
minutes.
Place corn and liquid in food processor or blender and puree in batches
until smooth. Return to saucepan and add cream. Adjust seasonings with salt
and pepper to taste. Reheat until piping hot. SERVES: 4-6