Total Calories: 226
1. In a stockpot, melt the butter over medium heat. Add the leeks, celery, and jalapeño. Sauté until the leeks are translucent and the celery and jalapeños are soft. Add the corn and stir for 2 or 3 minutes. Add the broth or stock and the lime juice and simmer for 15 minutes.
2. In a blender or food processor, puree the soup in batches. For an extra smooth soup you can use a ricer.
3. Return the soup to the stockpot and slowly stir in the milk. Cook for 5 minutes, or until completely warm. Season with salt and pepper.
4. Serve hot, garnished with avocado slices and coriander, if you like.
NOTE: Because it’s got such a creamy, smooth texture and subtle flavor, almost any garnish will complement this soup beautifully: chives, sour cream and salsa, dill, chopped tomatoes, chopped roasted red peppers, and even shredded smoked chicken with a dollop of guacamole.
TO MAKE AHEAD: Let cool completely, cover, and refrigerate for up to 1 week. Freeze in an airtight container for up to 1 month.
TO REHEAT: If frozen, let thaw at room temperature. Bring to a simmer over low heat.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.