Corn soup

 
                                 CORN SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Penndutch                        Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       ea           Corn
    4       ea           Egg, hard boiled
      1/2   c            Butter
    1       tb           Flour
    1       t            Parsley, minced
 
   Grate the corn off six ears. Cover this with cold
   water and bring to a boil cooking about 3/4 hour. Cut
   the corn from the other six ears and combine with the
   grated corn. Mash the egg yolks and mix with the flour
   and butter. Slowly add the water in which the cobs
   have cooked and mix well. Add corn and the parsley
   and, if mixture is too thick, add enough milk to make
   of right consistency. Bring to a boil and cook for 5
   minutes. Source:  Pennsylvania Dutch Cook Book - Fine
   Old Recipes, Culinary Arts Press, 1936.
  
 
 
                    - - - - - - - - - - - - - - - - - -