Potage de Ble ( Corn Soup)
- 2 c Milk
- 4 c Corn kernels; fresh, frozen may be used if out of season
- 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
- 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
- Heat butter in same saucepan and sauté 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
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
Recipe serves; 4-6
Recipe source: A
Taste of Quebec by JULIAN ARMSTRONG