The flavor of corn is excellent in a cream SOUP, the basis of the SOUP being milk, butter, and flour. Then, too, the addition of the corn, which is comparatively high in food value, makes a very nutritious SOUP.
(Sufficient to Serve Four)
- 1 pt. milk
- 1 Tb. butter
- 1 Tb. flour
- 1 c. canned corn
- 1 tsp. salt
- 1/8 tsp. pepper
Make a white Sauce of the milk, butter, and flour. Force the corn through a colander or a sieve, and add the purée to the white Sauce. Season with the salt and pepper, and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)