Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetiteAuguste Escoffier
|I use extra bay leaves – I think it makes it tastier.|
|Saute, then blend in flour.|
|Whisk in stock and cream.|
- 3 Tbsp butter
- 1 onion, chopped
- 1 large potato, peeled and diced
- 1 bay leaf (or 3)
- 1/2 tsp ground cumin
- 1/4 tsp sage
- 2 Tbsp flour
- 2 cups chicken stock
- 1 1/4 cups light cream
- 1 1/2 cups frozen corn niblets or canned, drained
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped green onions
- 1/4 tsp nutmeg
- 1/4 cup dry white wine
- 2 cups grated cheddar cheese
- 3 – 4 slices bacon, cooked and crumbled
- Melt butter, add onion, potato, bay leaf, cumin and sage. Cook, stirring for about 5 minutes.
- Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
- Add corn, parsley, green onions, nutmeg and wine. Simmer for another 5 minutes until heated through. Remove bay leaves. Stir in cheese and heat until melted (do not boil). Garnish with bacon bits.
- SERVES four.
- *Recipe from The Best of Bridge