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.