Corn Soup

Ingredients

• 1 can corn
• 2 c. cold water
• 1 tbs. chopped onion
• 3 c. hot milk
• 2 tbs. butter
• 2 tbs. flour
• 1/2 ts. salt
• 1/4 ts. white pepper

Method

1. 1

   Combine corn, cold water, and chopped onion in a pot.

2. 2

   Cook until the onion is tender.

3. 3

   In a separate pan, melt butter, add flour, and stir until smooth.

4. 4

   Gradually add hot milk, stirring constantly until thickened.

5. 5

   Combine with the corn mixture, season with salt and pepper, and serve hot.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 23. The excerpt below is the record exactly as published.

2 tbs. butter 2 tbs. flour 2 ts. salt J ts. white pepper double boiler and cook the mixture until the potatoes are ready. Pour the hot milk over the mashed potato, put a strainer over the double boiler in which the milk was heated, and press the mixture through the strainer. Make thin white sauce according to No. 24, using 1 c. hot soup in place of the milk called for in the recipe ; pour the sauce into the soup and cook it for eight minutes, stirring it constantly. Add the salt and pepper. Serve the soup with croutons. RECIPE 68. 1 can com 2 c. cold water 1 tbs. chopped onion 3 c. hot milk 2 tbs. butter 2 tbs. flour li ts. salt J ts. white pepper CORN SOUP

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