Cream Of Corn Soup
|Chicken broth||3 Cup (48 tbs)|
|Onion||1 , finely chopped|
|Potato||1 , peeled and cut into small pieces|
|Celery stalks||2 , finely chopped|
|Fresh corn kernels/1 cup canned cream-style corn||1 Cup (16 tbs), freshly shucked|
|Light cream||1 Cup (16 tbs)|
Place the chicken broth, onion, potato, and celery in a 2 quart glass or ceramic casserole.
Cover and cook on the highest set ting for 6 minutes, until the potato and celery are very tender.
Puree the soup in a blender.
Add the corn.
Add 3/4 cup cream and heat to simmering point for 2 minutes.
Stir the remaining 1/4 cup of cream with the egg yolks and add to the soup.
Cook uncovered for 30 seconds.
Season with salt and pepper.
Calories 448 Calories from Fat 190
% Daily Value*
Total Fat 21 g33%
Saturated Fat 12.4 g61.8%
Trans Fat 0 g
Cholesterol 159.2 mg53.1%
Sodium 595.8 mg24.8%
Total Carbohydrates 53 g17.7%
Dietary Fiber 11.3 g45.1%
Sugars 3.1 g
Protein 11 g22%
Vitamin A 16.1% Vitamin C 22.3%
Calcium 7.3% Iron 4%
*Based on a 2000 Calorie diet