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Corn Soup

A dish that starts with milk and finishes with onion.

Soups Without Stock

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can corn
  • 1 pint boiling water
  • 1 pint milk
  • 1 slice onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • Few grains pepper
Make it lactose-friendly
  • 1 pint milk → lactose-free milk, oat milk, or almond milk
  • 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper.

This is a variation — Gutenberg edition. Base recipe: Corn Soup →

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories270
Protein8.5 g
Fat13.5 g
Carbs31.0 g
Fiber3.5 g
Sodium1076 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States