Corn Soup

Title:
Corn Soup

Yield:
1 Servings

Categories:
Penndutch,
Soups




Ingredients:





    12    Corn


     4    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini