Categories: Soups/stews, Vegetables, Ethnic 
      Yield: 1 servings 
  
      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 
   
  SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG