Cream of curried corn soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stuart Talkofsky | ||
| 4 | cups | Corn kernels |
| 1 | Onion ;chopped | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| Popcorn | ||
| 1 | teaspoon | Curry powder |
| Salt | ||
| Pepper | ||
| 2 | cups | Chicken stock |
| 2 | cups | Half and half |
Directions
GARNISH
Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is transluscent. Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes. Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly. Process in batches in food processor or blender until smooth. Garnish with popcorn. Makes 6 Servings.
From Newsday Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky