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Sunday, October 24, 2010

Cream of Corn Soup

4 cups canned or fresh corn, grated
2 egg yolks
2 tablespoon butter
2 tablespoon four
2 cups evaporated milk and 2 cups water
1 teaspoon vetsin
Salt to taste

Put the corn into a double boiler with 3 cups milk and cook
for 20 minutes. Make a white sauce of better,flour,and the milk and corn mixture.
Add salt to to taste and cook for 5 more minutes. Beat the egg yolks well well and add to the remaining cup of cold milk. Stir this mixture into the soup. Cook for 1 or 2 minutes,stirring constantly. Water maybe added if a thinner soup is desired. Beat and serve.

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