2 tablespoons extra virgin olive oil
2 leeks, rinsed and sliced
1 tablespoon chive, minced
6 ears corn
1 cup potato, peeled and diced
2 cups vegetable stock
1 tablespoon lemon juice
1/4 cup sour cream
salt and freshly ground black pepper to taste
Method of Preparation:
1. Heat oil in a large heavy pot over medium heat. Add leeks and chive and cook, stirring occasionally, until they begin to soften, about 5 minutes. Remove kernels from cob, save cob. Add corn kernels, reserved cobs, potato, and stock. Season lightly with salt and pepper. Increase heat to high and bring soup to a boil. Reduce heat to simmer, cover with lid slightly ajar, and cook until the vegetables are very soft, about 35 minutes.
2. Discard corn cobs; let soup cool slightly. Working in batches, purée soup in a blender until very smooth. Set a fine-mesh strainer over a large bowl; strain, discarding solids. Stir in lemon juice and sour cream and season with salt and pepper.
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