Corn Soup
Yield
4 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn
|
*
|
| 4 | each |
eggs
hard boiled |
|
| ½ | cup |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn
|
*
|
| 4 | each |
eggs
hard boiled |
|
| 118 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
parsley leaves
minced |
|
Directions
Grate the corn off six ears.
Cover this with cold water and bring to a boil cooking about ¾ hour.
Cut the corn from the other six ears and combine with the grated corn.
Mash the egg yolks and mix with the flour and butter.
Slowly add the water in which the cobs have cooked and mix well.
Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency.
Bring to a boil and cook for 5 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
