In the culinary world, we make a lot of purées and it’s basically baby food. So why does restaurant baby food taste so good?
- 5 ears of corn, kernels removed, cobs scraped of all “milk”
- 2 leeks, white parts only, thinly sliced
- 3 shallots, thinly sliced
- 2 thyme sprigs
- ½ cup heavy cream
- ½ cup whole milk, more if needed
- Butter, as needed
Sweat leeks and shallots in butter with thyme until aromatic. Add corn and cook out some of the starch. Then add the cream and milk, and cook until creamy. Season and taste. Remove thyme sprigs and blend in a VitaMix (blender).