Sioux Corn Soup

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ears corn
  • 4
    egg yolks, hard cooked
  • 12
    cup butter
  • 1
    tablespoon flour
  • 1
    teaspoon parsley, minced
  • 2
    cups milk (approximate)
  • salt and pepper, to taste
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DIRECTIONS

  • Grate the corn off six ears.
  • Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
  • Cut corn from the remaining six ears and combine with the grated corn.
  • Mash egg yolks and mix with butter and flour.
  • Add the water in which the cobs have cooked gradually, and mix well.
  • Add the corn and parsley with enough milk to make the desired consistency.
  • Heat to boiling, season with salt and pepper.
  • Serve hot.
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