Ingredients
The following ingredients have 6 Servings
- 4 tbsp butter
- 2 cups leeks, thinly sliced, white and light green parts only
- 6 ears of corn, kernels removed
- 1 bay leaf
- 2 garlic cloves, minced
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1/4 tsp cayenne pepper (optional)
- 3 cups chicken stock
- 2 cups heavy cream
- Micro-greens, optional for garnish
- avocado, optional for garnish
- cilantro, optional for garnish
- jalapeños, optional for garnish
- tomatoes optional for garnish
Instruction
- In a dutch oven melt butter over medium heat
- Add leeks and saute until tender.Add corn, bay leaf and garlic and continue to cook for another 3-4 minutes.Pour chicken stock over the corn and season with salt, pepper and cayenne
- Allow to simmer for 20 minutes.Pour the soup into a blender or food processor and blend until completely smooth
- Return the soup to the pot and add the heavy cream
- Continually stir over low heat until cream is fully incorporated
- Adjust seasoning as needed, garnish with micro-greens, avocado, cilantro, jalapeño or tomatoes and serve.
