Cream Of Corn Soup
|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)|
|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)|
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.