| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | md | Onions peeled and roughly diced |
| 3 | tb | Unsalted butter |
| 4 | c | Corn kernels, cooked or raw |
| 3 | c | All-purpose broth or low-sodium chicken broth |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground mace or nutmeg |
| Freshly ground pepper | ||
| 4 | c | Milk and/or cream |
| 1/2 | ts | Chopped fresh rosemary; -OR- Dried rosemary |
INSTRUCTIONS
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. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 23:41:50 -0400 From: BobbieB1@aol.com
A Message from our Provider:
“Faith without works is empty – and vica versa.”