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1/1 Photo of Potage De Ble ( Corn Soup)
This recipe originally appeared in the cookbook, A Taste of Quebec, and attributed to Renard Jacques, chef at Auberge Benedict Arnold in St. Georges. Although I am presenting it with it's original ingredients, when I made this I replaced the heavy cream with nonfat plain yogurt thinned a bit with low fat milk. The yogurt adds a slight tangy flavor to the soup.
Units: US | Metric
Serving Size: 1 (636 g)
Servings Per Recipe: 4