Potage de ble( corn soup)

 
                         POTAGE DE BLE ( CORN SOUP)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups/stews                      Vegetables
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            -Water
    2       c            Milk
    4       c            Corn kernels -- fresh
                         -frozen may be used if out
                         -of season
    1       t            -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
   
   SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG
  
 
 
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