Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Onions peeled and roughly diced |
| 3 tablespoons | Unsalted butter |
| 4 cups | Corn kernels, cooked or raw |
| 3 cups | All-purpose broth or low-sodium chicken broth |
| ½ teaspoon | Salt |
| ¼ teaspoon | Ground mace or nutmeg |
| \N \N | Freshly ground pepper |
| 4 cups | Milk and/or cream |
| ½ teaspoon | Chopped fresh rosemary; -OR- Dried rosemary |
This soup is a favorite at Trumps restaurant in Los Angeles.
COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the stove. Cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the corn and continue to cook, stirring occasionally, another 8-to-10 minutes. Add the broth, salt, mace and pepper. Cover, increase heat to high and cook for 20 minutes. Place soup in a food processor and puree until smooth. Replace the soup in a pot on the stove over medium heat and add rosemary leaves, milk and cream. Cover and bring to a boil. Reduce heat to low and cook 5 minutes. Serve piping hot.