Corn Soup

Ingredients

• To four cups of veal or chicken broth
• one cup of tender sweet corn

Method

1. 1

   Simmer fifteen minutes, or until cooked, season to taste, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 48. The excerpt below is the record exactly as published.

corn soup, pea soup, bean soup, etc., and when a variety of vegetables is cooked with, or added to, a stock of any kind the soup is known simply as vegetable soup. v It is well to recognize this distinction, and to remem- ber that some vegetables affiliate or harmonize more per- fectly than others with certain meat flavors, so as to be 112 The Art of Cookery. able to select only such as are appropriate in each case. As a general rule vegetables delicate in flavor — such as corn, celery, peas, salsify, cauliflower, and okra — should be served in veal or chicken broth in preference to the broth of beef or mutton, while those more pronounced in flavor — such as carrots, onions, turnips, tomatoes, beans, and cabbage — should be served with broths of the latter in preference to broths of the former meats. When vegetables of high flavor are used in beef or mutton broth, it is always admissible to use also those of delicate flavor, if desired ; but delicately flavored vege- tables should not be served in a high-flavored broth, or mingled with stronger flavored vegetables in the prep- aration of a soup wherein the delicate flavored vegetables are to predominate. Bean soup, pea soup, tomato soup, and various other vegetable soups where a single vege- table is used in such abundance as to give its name legiti- mately to the soup, may still have used in the prepara- tion of any of them vegetables, herbs, or spices calculated to stimulate or develop the flavor of the main vegetable, or to modify or counteract some undesirable flavor it may possess. In this way onion, cloves, and meat juices render tomato more palatable when served as a soup, a puree, or a sauce. For a similar reason a cup of sweet corn is a great improvement to a pur^e of beans, supply- ing it with sweetness and flavor and thereby enriching the flavor of the beans. And, in like manner, a sprig of mint cooked with dried peas, or with green peas that are so mature as to have lost most of their original taste, will obscure their rankness and frequently give them quite a fresh and spicy flavor ; and a slice of breakfast Soup - Making. 113 bacon added judiciously to a soup or puree of peas or beans will impart a very desirable piquancy, and greatly improve the rank or heavy natural flavor of the vege- table. Corn Soup. — To four cups of veal or chicken broth add one cup of tender sweet corn

Cook this with the app: pantry check, scaling, and the assistant.