Cream of curried corn soup

6 servings

Ingredients

Quantity Ingredient
Stuart Talkofsky
4 cups Corn kernels
1 Onion ;chopped
2 tablespoons Butter
2 tablespoons Flour
Popcorn
1 teaspoon Curry powder
Salt
Pepper
2 cups Chicken stock
2 cups Half and half

Directions

GARNISH

Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is transluscent. Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes. Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly. Process in batches in food processor or blender until smooth. Garnish with popcorn. Makes 6 Servings.

From Newsday Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky

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