---------- Recipe via Meal-Master (tm) v8.01
       Title: Potage De Ble ( Corn Soup)
  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
            -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
      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