This page is a candidate to be moved to the Wikibooks Cookbook. If the page can be edited into an encyclopedic article, rather than simply a recipe, please do so and remove this message. Otherwise, you can help by formatting it per the Wikibooks guidelines in preparation for the move.
From the 1881 Household Cyclopedia
Corn soup is made in the following way: To each quart of young corn cut from the cob allow 3 pints of water. Put the corn and water on to boil, and as soon as the grains are tender, have ready 2 ounces of sweet butter mixed with 1 tablespoonful of flour. Stir the flour and butter into the corn and water, and let it boil 10 or 15 minutes longer. Just before the soup is taken out of the pot beat up an egg, and stir into it, with salt and pepper to your taste.
Species Zea diploperennis Zea luxurians Zea nicaraguensis Zea perennis References ITIS 42268 2002-09-22 Sorting Zea names This article is about the staple food. ... A falling water droplet Water (from the Anglo-Saxon and Low German wæter) is a colourless, tasteless, and odourless substance that is essential to all known forms of life and is the most universal solvent. ... balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ... Bird and fish eggs are common food sources. ... Edible salt is a mineral, one of the few rocks people eat. ... Compact orange pepper plants in the genus Capsicum. ...
Procedure
Combine the corn and water in a large pot. Bring to a boil.
Make a roux with the butter and flour. Add the roux to the soup when the corn is tender. Boil for an additional 10 to 15 minutes.
Beat the egg and add it to the soup. Immediately take off the heat. Salt and pepper to taste.
Cornsoup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile.
Sauté the onion in butter or oil in a soup pot until brown and soft.
If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water.
Cornsoup is a soup traditionally made in corn (typically sweetcorn) producing areas of the world that is now widespread due to greater corn distribution.
The basic recipe is some type of soup base with corn added followed by whatever ingredients give it its distinct style.
Corn, being a stable crop for many Native American tribes has led to cornsoup being a primary food among them.
Feeds |
Contact