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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Corn Soup

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 4 cups corn off the cob
  • 6 cups water
  • 4 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 large egg
  • Salt to taste
  • Pepper to taste

Method

  1. Combine the corn and water in a large pot. Bring to a boil.
  2. Make a roux with the butter and flour.
  3. Add the roux to the soup when the corn is tender.
  4. Boil for an additional 10–15 minutes.
  5. Beat the egg and add it to the soup. Immediately take the soup off the heat.
  6. Add salt and pepper to taste.