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)|
|Heavy cream||6 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Fried bread croutons||1 Cup (16 tbs)|
1. Melt the butter and cook the onion and potato gently, covered, to 5 minutes, shaking the pan occasionally to prevent sticking. Add 1 cup of the corn. Stir well. Then add the milk, bay leaf, parsley, salt, pepper, and mace. Bring to simmering heat, add bouillon cube, and cook until vegetables are tender.
2. Put soup into electric blender and blend until smooth, or put through fine food mill.
3. Return soup to the pan with the remaining corn (which if fresh should be simmered until tender in salted water). Reheat soup until nearly boiling, and adjust seasoning.