Sylvie Cooks in Rainy Seattle

When I exclaimed to Parisians that I loved their weather, I was always greeted with blank looks or worse, regarded as if I were mentally deficient. But I was sincere. My hometown's weather generally consists of about six months of gray skies and scattered showers, a few months of gray skies mixed with occasional patches of sun, two months of generally sunny weather that quickly fades into a pleasant autumn (August and September) and sunny July.
So when I saw the sun in Paris at least part of most days, I was ecstatic. Now, back in Seattle, I'm coming to admire the forbearance of the natives. Here it is, almost June, and the forecast for the next 10 days, like the last 10 days, is for showers!
It's weather that calls for soup. Rain, even in the spring, chills the bones a bit and makes you long for comfort food. Here's my solution.

Corn Soup with Creme Fraiche

1-1/2 cups fresh or frozen sweet corn, preferably organic
1-1/2 cups chopped russet or other baking potato
4-1/2 cups chicken broth
1/2 to 1 cup water, depending on the thickness you prefer
1/4 cup to 1/2 cup creme fraiche
1 T cultured butter, such as Organic Valley, Plugra
salt and pepper
fleur de sel

Peel and dice potato. Bring stock/water to a boil and add corn and potato. Bring to a boil again, then lower heat and cook uncovered or partially covered over medium-low heat for 20 to 30 minutes. Pass through food mill or puree in food processor or blender until smooth. Stir in creme fraiche, butter, salt and pepper and reheat. Taste. Adjust seasonings. Just before serving, taste again, adding fleur de sel to taste.
Serves 4 to 6.
Note: This can be made using the creme fraiche only as a garnish, either by putting a dollop on top or by thinning it slightly with cream or milk and making a lovely swirl on cream on top, barista style. Or if you have no creme fraiche, you can stir in heavy cream by adding a bit of soup carefully to the cream, stirring, repeating this procedure two or three times and adding the now-heated cream mixture back into the soup. Then reheat the soup/heavy cream mixture gently without boiling.
Wine: This is excellent with a nice, French chardonnay or an unoaked, American chardonnay. Bon appetit!