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CREAMY CORN SOUP




Source of Recipe


Mcdougall recipe.


Recipe Introduction


This soup is wonderful served as a first course. It is delicious plain or with a dollop of the Tofu Chile Cream stirred into it.

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 15 minutes


List of Ingredients




4 1/3 cups vegetable broth
2 shallots, chopped
2 tablespoons unbleached white flour
4 cups frozen corn kernels, thawed
1 tablespoon chopped cilantro

Recipe



Place 1/3 cup of the broth in a medium saucepan. Add the shallots and cook and stir for about 2-3 minutes. Stir in the flour and mix well. Add the remaining broth, about ¼ cup at a time, stirring well, until the flour is well mixed into the broth. Add the corn and heat soup to boiling.
Reduce heat and cook for about 5 minutes. Remove by cupfuls into a blender jar and process briefly until slightly smooth. Return to pan and heat through. Stir in cilantro just before serving.

Hint: For a bit more heat and flavor, serve Tofu Chile Cream on the side so each person can add a dollop to their soup, if desired.