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Favorite Soup Recipes
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Recipes and
you don't
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Try the GREEN CORN SOUP on this page!
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GREEN CORN SOUP
GREEN CORN SOUP
Take six well-filled ears of tender green corn. Run a sharp knife down the rows and split each grain; then with the
back of a knife, scraping from the large to the small end of the ear, press out the pulp, leaving the hulls on the cob.
Break the cobs if long, put them in cold water sufficient to cover, and boil half an hour. Strain off the water, of which
there should be at least one pint. Put the corn water on again, and when boiling add the corn pulp, and cook fifteen
minutes, or until the raw taste is destroyed. Rub through a rather coarse colander, add salt and a pint of hot
unskimmed milk; if too thin, thicken with a little cornstarch or flour, boil up, and serve. If preferred, a teaspoonful of
sugar may be added to the soup. A small quantity of cooked macaroni, cut in rings, makes a very pretty and palatable
addition to the soup. The soup is also excellent flavored with celery.
Enjoy the GREEN CORN SOUP!
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General
Soup Making Tips
When the quality of soups is considered, they are placed in still different classes and are called broth, bisque, consomme, puree, and so on. |
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