Your folders
Your folders
Export 8 ingredients for grocery delivery
Melt butter over medium heat in a pressure cooker. Add leeks and garlic and cook, stirring frequently, until softened but not browned, about 4 minutes. Add corn with cobs, bay leaves, tarragon stems, and enough chicken stock to barely cover corn (the cobs might still be sticking out a bit). Stir to combine. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover. Discard corn cobs, bay leaves, and tarragon stems. Working in batches, transfer mixture to the jar of a blender. To prevent the blender lid from exploding off, remove the central lid and cover the space with a folded kitchen towel. Start blender slowly and gradually increase speed to high. Blend until completely smooth, adding more chicken stock or water as necessary. Season to taste with salt and pepper and press through a fine-mesh strainer into a clean pot. Repeat with remaining soup. Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. (Once chilled, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.)
Your folders
seriouseats.com
Your folders
marthastewart.com
Your folders
afunandfrugallife.com
Your folders
seriouseats.com
4.9
(12)
Your folders
seriouseats.com
2.7
(13)
Your folders
seriouseats.com
Your folders
thokohmakan.com
30 minutes
Your folders
tasteofhome.com
5 minutes
Your folders
foodwithfeeling.com
40 minutes
Your folders
simplyrecipes.com
4.8
(21)
30 minutes
Your folders
cooking.nytimes.com
4.0
(1.0k)
Your folders
dadcooksdinner.com
4.8
(5)
50 minutes
Your folders
tasteofhome.com
4.3
(3)
30 minutes
Your folders
tasteofhome.com
4.3
(3)
30 minutes
Your folders
dearcrissy.com
4.5
(30)
Your folders
food.com
5.0
(1)
30 minutes
Your folders
budgetbytes.com
4.9
(41)
45 minutes
Your folders
noshtastic.com
4.8
(35)
5 minutes
Your folders
dadcooksdinner.com
3 hours