Velvet corn soup

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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