Cream Corn Soup
2 cups corn kernels 1 medium onion, finely chopped 1/3 t. sugar 1/8 t. pepper 1 t. salt 1 1/2 cups chicken stock 1 quart milk 2 T. butter 2 T. flour 1 egg
Combine vegetables in stock and simmer for 20 minutes. Add seasonings and milk and bring to a boil. Cream together the flour and butter and stir into the soup. Beat egg. Puree the soup, return to pot. Add a little stock to the egg, whisk into soup. Garnish with parsley if desired. Serves 4 to 6 Source: Come Into the Kitchen