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Corn Soup

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

50 min

Ready

60 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
12 each corn
* Camera
4 each eggs
hard boiled
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½ cup butter
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1 tablespoon all-purpose flour
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1 teaspoon parsley leaves
minced
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Ingredients

Amount Measure Ingredient Features
12 each corn
* Camera
4 each eggs
hard boiled
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118 ml butter
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15 ml all-purpose flour
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5 ml parsley leaves
minced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 27390% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 247mg 82%
Sodium 225mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 12g
Vitamin A 19% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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