3 tablespoons butter

2 large leeks, whites only, sliced thin

2 cups white corn, fresh or frozen

1 teaspoon kosher salt

2/3 cup dry white wine or vermouth

3 cups low-sodium chicken stock

1/4 cup cream

Additional salt

White corn and leek soup

Heat a medium-sized heavy pot over medium heat and melt the butter. When the butter has foamed, add the leeks and corn and cook, stirring occasionally, until softened (about 5 minutes). Add wine, and bring to a simmer. Cook, stirring occasionally, for 5 to 7 minutes, until most of the wine evaporates. Add the chicken stock and simmer, covered, for an additional 20 minutes. Remove from heat and let cool slightly.

Pour the soup into a blender and puree until smooth. (If soup is still hot, work in small batches and be careful to hold the lid on firmly.) Pour the soup into a bowl through a medium sieve.

Return to the pot and bring just to a simmer. Add cream and stir to combine. Adjust salt, if necessary.

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