Potage de ble ( corn soup)
Corn Soups Vegetables
Last updated 6/12/2012 12:52:34 AM. Recipe ID 14299. Report a problem with this recipe.
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
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
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.
Didn't find the recipe you were looking for? Search for more here!