Yield: 6 Servings
|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|
|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.