velvet corn soup
- Categories
- Soup/stew
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| ¼ cup | Finely chopped onion |
| 3 cups | Fresh or frozen corn |
| 4 cups | Half and half |
| 1 | Egg, beaten |
| 1¼ teaspoon | Salt |
| ½ teaspoon | White pepper |
Melt butter, add onion. Saute until soft, not brown. Add corn, cook 5 minutes. Do not brown! Add cream and beaten egg. Cook until mixture begins to boil, stirring constantly for 3 minutes. Add seasoning. Put in blender, whip until creamy. Strain and reheat - or serve cold! Its delicious! Makes 8-10 servings.
Submitted By BARRY WEINSTEIN On 02-13-95
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