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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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CREAM OF CORN SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gonzalez Estate in Mesquite, Texas in 1987. Ingredients:
3 cups fresh corn kernels |
4 cups milk |
3 tablespoons butter |
1/2 medium white onion finely chopped |
3 tablespoons all purpose flour |
1 cup heavy cream |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon fresh nutmeg |
chopped fresh chives for garnish |
Directions:
1. Combine corn and 1 cup milk in a saucepan and bring to a simmer over moderate heat.
2. Simmer 5 minutes and press through a coarse sieve or food mill.
3. Set aside the resulting liquid and discard the solids.
4. Heat butter in a large heavy saucepan over moderate heat and sauté onion 10 minutes.
5. Stir in the flour to make a roux and cook 3 minutes.
6. Stir in reserved corn liquid, remaining milk and cream.
7. Bring to a boil stirring frequently then reduce heat and simmer 5 minutes.
8. Season with salt, pepper and nutmeg then serve garnished with chives.
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