Nut Cream of Corn Soup

Ingredients

• 1 can tender sweet corn
• 1/2 pound can Nut Soup Stock
• 4 cups water
• 1 1/2 to 2 teaspoonfuls salt
• 3 to 4 teaspoonfuls flour

Method

1. 1

   Rub the corn through a colander, add the stock and water, heat to the boiling point, and thicken with the flour, which has been blended with a little cold water.

2. 2

   Add salt, and serve.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 66. The excerpt below is the record exactly as published.

il/2 to 2 teaspoonfuls salt. Rub the peas through a colander, add the other ingredients, heat to boiling, and serve. *Nut and Pea Soup, or English Pea Soup. — iy2 cups dried green peas (about 1 % cups cooked and mashed), y^ pound Nut Soup Stock, 3 cups water, 1/16 teaspoonful mint or 3 or 4 fresh leaves, 1 to i)4 teaspoonfuls salt. Prepare the peas the same as lentils in Nut and Lentil Soup, and heat with mint not more than ten minutes. Pea and Tomato Soup. — 1 pint Scotch peas (dried), 1 quart boiling water, 2 cups tomato, 3 cups Nut Soup Stock. Soak the peas overnight. When ready to cook, put into a quart of boiling water, and simmer slowly until quite dry and well disintegrated. Rub through a colander to remove the skins. Add two cups of strained stewed tomato, and three cups of Nut Soup Soups with Nut Soup Stock 191 Stock liquor. Turn into a double boiler, and cook together for a half hour or longer; turn a second time through a colander or soup-strainer, and serve. *Nut and Bean Soup. — pound Nut Soup Stock, 6 cups water, 1 cup beans, % teaspoonful thyme, 2 teaspoonfuls salt. Prepare the beans the same as lentils in Nut and Lentil Soup, add the other ingredients, let simmer for from twenty minutes to an hour. Serve. *Bean and Corn Soup. — Cold stewed corn and cold baked beans form the basis of this soup. Put one pint of each through a colander, add a few stalks of celery or a slice of onion, and three cups of rather diluted Nut Soup Stock liquor. Boil for two minutes. Remove the onion or celery, season with salt, and serve. *Lima Bean Soup. — Simmer a pint of Lima beans gently, in just sufficient water to cook, and not burn, until they have fallen to pieces. When done, rub the beans through a colander. Add Nut Soup Stock to make of the proper consistency, and salt to season. Reheat and serve. White beans may be used in place of Lima beans, but they require more prolonged cooking. Black beans and kidney beans may likewise be used in the same manner. Canned Corn Soup. — Turn the contents of a can 192 Healthful Cookery of sweet corn into a granite-ware pan, and mash thoroughly with a potato-masher until every kernel is broken; then rub through a colander. To the pulp thus obtained add sufficient Nut Soup Stock liquor to make about three pints in all. Add salt, if desired, and serve hot. *Nut Cream of Corn Soup. — i can tender sweet corn, 54 pound can Nut Soup Stock, 4 cups water, il/2 to 2 teaspoonfuls salt, 3 to 4 teaspoonfuls flour

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