Corn Soup
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| 2 | cups |
milk
|
|
| 4 | cups |
corn
fresh |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
|
|
| ⅓ | cup |
celery
chopped |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
leeks
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
whipped cream
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 473 | ml |
milk
|
|
| 946 | ml |
corn
fresh |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
butter
|
|
| 79 | ml |
celery
chopped |
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
leeks
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
whipped cream
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Bring water to a boil in a large saucepan.
Add milk, corn and salt, cook just until corn is tender.
Strain cooking liquid into a bowl and set corn aside.
Heat butter in same saucepan and sauté celery, onion and leek until softened.
Blend in flour, cook until bubbly.
Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes.
Place corn and liquid in food processor or blender and purée in batches until smooth.
Return to saucepan and add cream.
Adjust seasonings with salt and pepper to taste.
Reheat until piping hot.
