*  Exported from  MasterCook  *
 
                         CREAM OF CURRIED CORN SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stuart Talkofsky
    4       c            Corn kernels
    1                    Onion -- chopped
    2       tb           Butter
    2       tb           Flour
    1       t            Curry powder
                         Salt
                         Pepper
    2       c            Chicken stock
    2       c            Half and half
                         -----GARNISH-----
                         Popcorn
 
   Saute 4 cups of corn kernels and a chopped onion in 2
   tablespoons butter, stirring frequently, until corn is
   tender and onion is transluscent. Stir in 2
   tablespoons flour, 1 teaspoon curry powder (or to
   taste) salt and pepper and cook, stirring constantly,
   for 2 minutes. Stir in 2 cups chicken stock and 2 cups
   half and half and cook until mixture comes to a boil
   and thickens slightly.  Process in batches in food
   processor or blender until smooth.  Garnish with
   popcorn. Makes 6 Servings.
   
   From Newsday Wed, Aug 4, 1993. “Lend and Ear” by Marie
   Bianco Meal Mastered by Stuart Talkofsky
  
 
 
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