with Creme Fraiche
- ¼ cup canola oil
- 2 leeks, white part only, split, chopped and rinsed
- 7 ears corn, kernels removed, cob discarded
- 6 tablespoons unsalted butter, divided
- Salt, to taste
- Heirloom grape tomatoes, cut in half
- Micro basil
- Crème fraiche
In a large saucepan over medium low heat, cook leeks in canola oil for 3-4 minutes, until soft, making
sure not to add any color. Add the corn and season with salt. Cook until kernels are tender and have
turned a deep yellow color, 8-10 minutes. Remove from heat.
Working in batches, add 1/3 of the mixture to a blender along with 1 cup of water and 2 tablespoons of
the butter. Puree on high speed for about 90 seconds until smooth. Repeat process 2 more times and
season with salt. Place a fine mesh strainer on top of a large bowl and pour soup through, chill for at
least 3 hours. When ready to serve, garnish with tomatoes, micro basil and crème fraiche.