Reply to thread

Message

<blockquote data-quote="moreluck" data-source="post: 52247">Potage De Ble ( Corn Soup) &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 2 c&nbsp; -Water&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; 2 c&nbsp; Milk&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp; 4 c&nbsp; Corn kernels; fresh..&nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp;&nbsp; frozen may be used if out of season&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp;1 tsp. Salt&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp;2 tbls. Butter&nbsp; &nbsp; &nbsp; 1/3 cup celery chopped 1/4 cup onion chopped 1/4 cup leek, chopped&nbsp; &nbsp;&nbsp; 2 Tbls. flour 1/2 cup whipping cream salt &amp;amp; pepper&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold &nbsp;&nbsp; in St. Georges is rich and creamy. It may be made with frozen or canned &nbsp;&nbsp; corn kernels,&nbsp; but it won&#039;t have the same delicate sweetness. &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; Bring water to a boil in a large saucepan. Add milk, corn and salt; cook &nbsp;&nbsp; just until corn is tender. Strain cooking liquid into a bowl and set corn &nbsp;&nbsp; aside. Heat butter in same saucepan and saute celery, onion and leek until &nbsp;&nbsp; softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking &nbsp;&nbsp; liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 &nbsp;&nbsp; minutes. &nbsp; &nbsp; &nbsp; Place corn and liquid in food processor or blender and puree in batches &nbsp;&nbsp; until smooth. Return to saucepan and add cream. Adjust seasonings with salt &nbsp;&nbsp; and pepper to taste. Reheat until piping hot. SERVES: 4-6 &nbsp; &nbsp; &nbsp;&nbsp; SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG &nbsp;&nbsp; -----</blockquote>

[QUOTE="moreluck, post: 52247"] Potage De Ble ( Corn Soup) 2 c -Water 2 c Milk 4 c Corn kernels; fresh.. frozen may be used if out of season 1 tsp. Salt 2 tbls. Butter 1/3 cup celery chopped 1/4 cup onion chopped 1/4 cup leek, chopped 2 Tbls. flour 1/2 cup whipping cream salt & pepper 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 SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG ----- [/QUOTE]

Verification