corn and leek soup
In addition to the KitchenAid mixer I mentioned in my previous post, I’m also enjoying a hand blender from the one and only Hayes Shair (anyone out there need an architect?). All of a sudden I’m doing smoothies (yogurt and over-ripe peaches) and smooth vegetable soups. This one was made with some sweet late-summer corn and delicate summer leeks. Procedure: cook chopped leeks (white and light green parts) and a bit of garlic in olive oil, until soft. Add fresh corn kernels, salt, and pepper. Add vegetable or chicken broth, and bring to a simmer. Puree all, part, or none of it with a food processor, blender, or hand blender. Briefly return to heat and add milk or cream, being careful not to let clumps form.
