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Corn SoupFrom the 1881 Household Cyclopedia Corn soup is made in the following way: To each quart of young corn cut from the cob allow 3 pints of water. Put the corn and water on to boil, and as soon as the grains are tender, have ready 2 ounces of sweet butter mixed with 1 tablespoonful of flour. Stir the flour and butter into the corn and water, and let it boil 10 or 15 minutes longer. Just before the soup is taken out of the pot beat up an egg, and stir into it, with salt and pepper to your taste. Translated Ingrediants - 4 cups corn off the cob
- 6 cups water
- 4 tablespoons unsalted butter
- 1 tablespoon flour
- 1 large egg
- Salt and pepper to taste
Procedure - Combine the corn and water in a large pot. Bring to a boil.
- Make a roux with the butter and flour. Add the roux to the soup when the corn is tender. Boil for an additional 10 to 15 minutes.
*Beat the egg and add it to the soup. Immediately take off the heat. Salt and pepper to taste.
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