Sioux Corn Soup

"A hearty soup from the Mississippi Valley section of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"
 
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Ready In:
1hr 5mins
Ingredients:
7
Serves:
6
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ingredients

  • 12 ears corn
  • 4 egg yolks, hard cooked
  • 12 cup butter
  • 1 tablespoon flour
  • 1 teaspoon parsley, minced
  • 2 cups milk (approximate)
  • salt and pepper, to taste
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directions

  • Grate the corn off six ears.
  • Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
  • Cut corn from the remaining six ears and combine with the grated corn.
  • Mash egg yolks and mix with butter and flour.
  • Add the water in which the cobs have cooked gradually, and mix well.
  • Add the corn and parsley with enough milk to make the desired consistency.
  • Heat to boiling, season with salt and pepper.
  • Serve hot.

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