Monday, October 26, 2009

Cream of Corn

1 onion (2 c. chopped)
3 stalks of celery
3-4 ears of corn (about 2 c.)
¼ c. butter
¼ c. olive oil
¾ t. salt
½ t. beef bullion
3 T. flour
1 ½ c. cream
2 c. milk

In a large pan sauté onions, celery, butter, corn (after being cut off the cob) and olive oil, until vegetables soften, 10-12 minutes. Add bullion, salt and flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add cream, stir until all ingredients are fully combined. The soup should be very thick, keep stirring over medium heat, and add milk in ½ cup increments. Let the soup come to a boil, then take off heat. After a few minutes, use hand mixer or a food processor to puree the soup. If using a food processor (or blender) you may have to process in batches. After all lumps are gone, return to medium/high heat and let simmer for a few minutes, serve hot. Salt and pepper to taste. Garnish with corn.
*to keep vegetarian, you can substitute garlic salt for the bullion

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