Easy corn soup
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
12 ea Corn
4 ea Egg, hard boiled
1/2 c Butter
1 tb Flour
1 ts Parsley, minced
Grate the corn off six ears. Cover this with cold water and bring to
a boil cooking about 3/4 hour. Cut the corn from the other six ears
and combine with the grated corn. Mash the egg yolks and mix with the
flour and butter. Slowly add the water in which the cobs have cooked
and mix well. Add corn and the parsley and, if mixture is too thick,
add enough milk to make of right consistency. Bring to a boil and
cook for 5 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
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