Corn Potage
Makes 1 litre of soup or 4 servings
An Original Recipe by Lorraine Elliott
- 1 small onion, very finely diced
- 1-2 tablespoons butter
- 1 tablespoon flour
- 2 cups chicken stock (best quality)
- 2 cups milk
- 1 cup corn kernels
- 1/4 cup cream
Step 1 - Fry the onion in 1 tablespoon of butter on medium heat in a cast iron pot until translucent. Add the other tablespoon of butter and melt and add the flour and cook for a minute. Then add the milk slowly and then the chicken stock. Simmer for about 10 minutes and then add the corn kernels and cream and heat through.