Cream Corn Soup

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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes