Potage De Ble ( Corn Soup)
Description
This International soup features Water, Milk, Corn kernels; fresh. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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frozen may be used if out -of
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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
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cream -Salt & ground black pepper Potage du Ble This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold in St.
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Georges is rich and creamy.
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It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness.
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Bring water to a boil in a large saucepan.
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Add milk, corn and salt; cook just until corn is tender.
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Strain cooking liquid into a bowl and set corn aside.
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Heat butter in same saucepan and saute celery, onion and leek until softened.
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Blend in flour; cook until bubbly.
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Stir in reserved corn cooking liquid.
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Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
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Place corn and liquid in food processor or blender and puree in batches until smooth.
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Return to saucepan and add cream.
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Adjust seasonings with salt and pepper to taste.
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Reheat until piping hot.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 280.8kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 1.8g9%
- Cholesterol 2.4mg1%
- Sodium 84.0mg4%
- Total Carbohydrate 56.4g19%
- Dietary Fiber 5.8g24%
- Sugars 20.9g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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