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Cream Of Corn Soup

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Ingredients
  Butter 3 Tablespoon
  Onion 1 , chopped
  Potato 1 Medium, finely sliced
  Corn 1 1⁄2 Cup (24 tbs) (Fresh Or Canned)
  Milk 3 1⁄2 Cup (56 tbs)
  Bay leaf 1
  Parsley sprigs 4
  Mace 1⁄4 Teaspoon
  Chicken bouillon cube 1
  Heavy cream 6 Teaspoon
  Chopped chives/Chopped parsley / sprinkling of paprika 1 Tablespoon
  Fried bread croutons 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt butter.
Cook onion and potato gently, 5 minutes; shake pan occasionally to prevent sticking.
Add 1 cup corn; stir well.
Add milk, bay leaf, parsley, salt, pepper, and mace; bring to simmer.
Add bouillon cube; cook until vegetables are tender.
Put into electric blender; blend until smooth or put through fine food mill.
Return to pan with remaining corn (if fresh, simmer in salted water until tender. )
Reheat until nearly boiling; adjust seasoning.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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