Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

potage de ble




Source of Recipe


?


List of Ingredients





2 cup water
2 cup fat-free milk
4 cup frozen corn kernels
1/2 tsp table salt
2 Tbsp olive oil
1 medium leek(s), diced, white part only
2 medium stalk celery, chopped
2 Tbsp white all-purpose flour
2 piece bay leaf




Recipe



Combine water, milk, corn and salt in a large saucepan; set pan over high heat. Bring mixture to a boil and cook until corn is tender, about 3 minutes. Strain mixture through a sieve, reserving liquid and corn separately.



Heat oil in same saucepan over medium-high heat. Add onion, leek and celery and sauté until soft, about 3 minutes. Add flour and stir to coat.



Add reserved liquid and bay leaves to pan; bring to a boil. Reduce heat, partially cover and simmer 15 minutes; discard bay leaves and stir in corn.



Working in batches, puree corn mixture in a blender. Return puree to saucepan and heat through. Yields about 1 1/2 cups per serving.