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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