Fresh Cream Of Corn Soup
|Onion||3 Tablespoon, chopped|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Cream style corn||1 Can (10 oz)|
|Cream fresh||1 1⁄2 Cup (24 tbs)|
Bechamel sauce: Mix chopped onion and butter, and heat 2 minutes.
Add flour and mix.
Heat for another 30 seconds.
Put the ingredients in a saucepan.
Add soup stock (soup cube dissolved in a cup of water) and milk.
Cook over medium heat, stirring constantly.
Add corn, minced well in a blender, to Bechamel sauce, and cook for 3 minutes, stirring after 1 minute, 30 seconds.
Strain the soup twice, and add salt and pepper to taste.
Heat in the oven again.
Heat again before serving.
Add fresh cream just before it comes to a boil.
Serve in a soup bowl with a few croutons on top.