Corn Soup.
A dish that starts with milk and finishes with butter.
contains glutencontains dairy
Ingredients
US
Metric
- 1/2 can of corn
- 1-1/2 pints of milk
- 1-1/2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1 level teaspoonful of salt
- 1/6 teaspoonful of pepper
- 1 tablespoonful of minced onion
Make it lactose-friendly
- 1-1/2 pints of milk → lactose-free milk, oat milk, or almond milk
- 1-1/2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mash the corn as fine as possible, and then put it in the double-boiler. Reserve one gill of the milk, and, putting the remainder with the corn, cook for fifteen minutes. Cook the butter and onions together for ten minutes, and add to the corn and milk. Mix the cold milk with the flour, and stir into the hot mixture. Add the salt and pepper, and cook for ten minutes longer. Strain, and serve hot.
Nutrition (estimated, per serving)
| Calories | 317 |
|---|---|
| Protein | 11.2 g |
| Fat | 7.3 g |
| Carbs | 52.2 g |
| Fiber | 3.3 g |
| Sodium | 957 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States