The trick to making this soup so thick is the starchy cob.
Heat canola oil 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, 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.
Using an immersion blender, blend until completely smooth, adding more chicken stock if necessary. Adjust seasonings to taste with salt and pepper. Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. Once chilled, if the soup is too thick, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.
Ingredients
Directions
Heat canola oil 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, 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.
Using an immersion blender, blend until completely smooth, adding more chicken stock if necessary. Adjust seasonings to taste with salt and pepper. Serve soup immediately with minced tarragon leaves and chives and a drizzle of olive oil, or chill and serve cold. Once chilled, if the soup is too thick, you can adjust the texture by whisking in water a tablespoon at a time until desired consistency is reached.