Once upon a time, at a company I worked at, to celebrate one of our successful milestones, we went to Cafe Gibraltar in half moon bay for a private cooking class by the chef. We helped the chef prepare every course and we all sat together and ate and drank and had an amazing time. One of the appetizers was corn and leek soup. I love corn but I never know what to do with leeks. If you think the same way, then here is a start to making good use of this delicious vegetable. I made a few modification to the recipe we were given and made this on a rainy Sunday and it was full of flavors. I mean, who doesn’t want soup on a rainy Sunday?
Corn and leek soup
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Ingredients
- 1 bunch leek
- 2 ribs celery
- 6 fingerling potatoes
- 2 cups shaved corn
- 1/2 chopped yellow onions
- 1/2 cup shredded carrots
- 5 cups vegetable stock or water
- 1/2 cup heavy whipping cream
- 1.5 Tbs fresh lime juice
- salt and pepper to taste
Instructions
slice the leeks and the celery, add some oil to a deep pan and cook for about 20 minutes. Slice the potatoes and add them to the pan along with the chopped onions and shredded carrots. Add the vegetable stock or water until the ingredients are fully covered in liquid.
Cook for about 30 minutes or until the potatoes are cooked. Add more water or vegetable stock if needed. Add salt and pepper.
Pour everything in a blender and blend well.
After everything is blended really well, pour the soup back in a pot and add the cream and lime juice. Let it cook for another 10 minutes. Add water depending on how you like the consistency of the soup to be and enjoy.
