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Fresh Cream Of Corn Soup

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Ingredients
  Onion 3 Tablespoon, chopped
  Butter/Margarine 1 1⁄2 Tablespoon
  Flour 2 Tablespoon
  Soup cube 1
  Milk 2 Cup (32 tbs)
  Cream style corn 1 Can (10 oz)
  Cream fresh 1 1⁄2 Cup (24 tbs)
  Croutons 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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