Cream of Corn Soup
1 small onion, minced 2 tablespoons butter 2 tablespoons flour 3 cups milk 1 20-oz. can creamed corn salt and pepper to taste 1 red hot pepper, seeded and chopped 1 egg, slightly beaten 1/2 cup cream Saute onion in butter for 5 minutes without browning. Blend in flour to make a paste. Add milk and stir well. Mix in corn, salt and pepper. Cook in a double boiler for 20 minutes. Strain and cool. Reheat after adding red pepper. If fresh red pepper is not available, use cayenne to taste. Just before serving, mix in egg that has been combined with cream. Serves 4. The heavier the cream, the richer the soup. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
