Recipe#5859

Title: Potage De Ble ( Corn Soup)

SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

      2 c  -Water                            1/3 c  Celery;chopped
      2 c  Milk                              1/4 c  Onion;chopped
      4 c  Corn kernels; fresh               1/4 c  Leek;chopped,white part only
           -frozen may be used if out          2 tb Flour
           -of season                        1/2 c  Whipping cream
      1 ts -Salt                                    -Salt & ground black pepper
      2 tb Butter                         
 
  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