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
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 piping hot.
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.
Recipe serves; 4-6
Recipe source: A Taste of Quebec by JULIAN ARMSTRONG