Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Onions
- peeled and roughly diced
3 tb Unsalted butter
4 c Corn kernels, cooked or raw
3 c All-purpose broth
-or low-sodium chicken broth
1/2 ts Salt
1/4 ts Ground mace or nutmeg
Freshly ground pepper
4 c Milk and/or cream
1/2 ts Chopped fresh rosemary; -OR-
1 pn -Dried rosemary

This soup is a favorite at Trumps restaurant in Los Angeles.

COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the
stove. Cook, stirring occasionally, until the onions are soft, about
10 minutes. Add the corn and continue to cook, stirring occasionally,
another 8-to-10 minutes. Add the broth, salt, mace and pepper. Cover,
increase heat to high and cook for 20 minutes. Place soup in a food
processor and puree until smooth. Replace the soup in a pot on the
stove over medium heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5 minutes. Serve
piping hot.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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