2 tablespoons olive oil
2 medium leeks, cleaned, white part only, finely chopped
2 small red potatoes, about 1/2 pound, peeled and coarsely chopped
5 cups fresh corn kernels (about 6 large ears)
2 teaspoons curry powder
6 cups chicken stock
2 tablespoons fresh lemon juice
Salt and white pepper, to taste
6-8 thin lemon slices, for garnish
1/2 cup sour cream, for garnish
3 tablespoons finely chopped parsley, for garnish
In large saucepan, heat oil on medium heat. Add leeks and saute for about 5 minutes, turning frequently until softened. Add the potatoes and all but 1/2 cup of the corn kernels and continue to cook about another 2 minutes. Add curry powder and cook about another minute.
Add stock and lemon juice, and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for about 20 minutes or until potatoes are soft.
Puree the soup in the pan with a hand blender or in a food processor fitted with the metal blade. Pass through a food mill or a fine strainer into a bowl, pushing down the pulp to get all of the flavor.
Add salt and pepper and taste for seasoning. Chill for at least 4 hours.
For the garnish: Immerse the remaining corn kernels in boiling water for about 1 minute. Drain and cool.
To serve, pour soup into bowls or mugs and garnish with lemon slices, a dollop of sour cream, corn kernels and chopped parsley.
Per serving: 246 calories; 10 g fat (3 g saturated fat; 37 percent calories from fat); 36 g carbohydrates; 7 mg cholesterol; 511 mg sodium; 8 g protein; 6 g fiber.