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| CORN SOUP |
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- 9 ears corn
- 12 tomatoes
- 2 cups milk
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- 2 tablespoons butter
- 1 teaspoon salt
- ¼ teaspoon pepper
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Rinse corn in cold water. Cut corn from cob. Plunge tomatoes
in boiling water, then in cold water. Peel. Add to corn and put
through a food chopper. Put in saucepan. Cover with 2 quarts
cold water. Cover and simmer slowly 2 hours. Add other ingredients.
Simmer 10 minutes longer. Serves 6. |
Purchase soup
cookbooks
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