when I was a child living in Oregon we stayed overnight at my grandparents
home many times.
I was always asked what I wanted for breakfast,
my reply in the summer months was always "corn on the
cob".
My grandfather had the most wonderful garden which included
the best fresh tasting vegetables, this one always tasted better on the cob.
I can't always use fresh for this recipe
but I've found frozen works just as well.
This is completely smooth, blended, puréed then strained to remove
hulls,
a delicate elegant entree for any Dinner Party Menu
it can be made several days in advance and served hot or cold, I love
it!
see more of my easy and unique
gourmet soups all with photographs
Creamy Corn
Soup Recipe
created by
www.finedinings.com
makes approximately 4 cups
3 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 tablespoon flour
10
ounce package frozen whole kernel corn
1 cup heavy cream
2 cups half and half
2 tablespoons fresh parsley, chopped
Salt & Pepper, to taste
sprigs of fresh parsley for garnish
In large saucepan over medium-high heat sauté in butter the onion and celery until tender; add flour and
corn, sauté 4 minutes. Add the cream, half and half, parsley, salt and pepper.
Purée in a blender or food processor then strain to remove hulls. Ladle into bowls, garnish with fresh parsley and serve.
Wine suggestion: Sauvignon Blanc; Pinot Noir
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