Title: Potage de ble ( corn soup)
 Categories: Soups, Vegetables, French can, Armstrong
      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