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Soups and Vegetables:
Tomato Corn Soup

from the Houston Junior League Cookbook


INGREDIENTS:
1 medium onion, chopped
2 tablespoons butter
1 tablespoon flour
2 bay leaves
10 peppercorns
1 can (1 pound) tomatoes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish
TO PREPARE:

In saucepan, sauté onion in butter; add flour.  Mix in bay leaves and peppercorns.  Slowly cook 2 minutes, stirring constantly.  Add tomatoes, sugar, salt, pepper and water.  Simmer 20 minutes.  Add corn; cook 10 minutes longer.  Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.  Add milk to soup and heat.  (Do not boil, for it will curdle.)  Serve hot, topped with croutons or parsley.

SERVES: 4



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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