|
RECIPES |
By CH30 Published: April 13, 2008
Ingredients:
-salt,
1 cup light cream
2 cups chicken stock
2 eggs, beaten lightly
2 tablepoons parsley chopped
4 cups of fresh corn kernels.
-white pepper (freshly ground)
-Note: if you choose to use frozen
-corn kernels, you must thoroughly
-defrost.
Directions:
In a blender or a food processor add
the corn and chicken stock, now blend
to a puree. You must do this in about 2 batches.
Fill into the saucepan with the puree,
stir in the cream and let it simmer on
low heat, from time to time stirring,
for 5 minutes.
You must use a sieve to Work the puree
through, now add the puree back in the
saucepan.
Season it to taste with pepper and salt,
thin it with a little more chicken stock
if it is too thick, bring it to a simmer.
Finally, stir in a half cup of the soup
into the eggs, stir the egg mixture in
the soup and then cook, stirring, for 1
or 2 minutes. Use some chopped parsley
for garnish.
Serving Size: Six
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