Title: POTAGE DE BLE ( CORN SOUP)
Categories: Soups/stews, Vegetables, Ethnic
Yield: 1 Servings
2 c -Water
2 c Milk
4 c Corn kernels; fresh
-frozen may be used if out
-of season
1 ts -Salt
2 tb Butter
1/3 c Celery;chopped
1/4 c Onion;chopped
1/4 c Leek;chopped,white part only
2 tb Flour
1/2 c Whipping cream
-Salt & ground black pepper
Potage du Ble
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
