| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | Onions | |
| peeled and roughly diced | ||
| 3 | T | Unsalted butter |
| 4 | c | Corn kernels, cooked or raw |
| 3 | c | All-purpose broth |
| or low-sodium chicken | ||
| broth | ||
| 1/2 | t | Salt |
| 1/4 | t | Ground mace or nutmeg |
| Freshly ground pepper | ||
| 4 | c | Milk and/or cream, Milk and/or cream OR- |
| 1 | pn | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 264
Total Fat: 29.5g
Cholesterol: 15.3mg
Sodium: 2453.2mg
Potassium: 236.1mg
Carbohydrates: 15.5g
Fiber: <1g
Sugar: 11.2g
Protein: 5.8g