Creamy and smooth with plenty of flavor, a great choice for a dinner party or luncheon.
See more of my easy and unique
gourmet soup recipes
Prep Time: 20 min
Cook Time: 10 min
Yield: 4 cups
3 tablespoons butter
1 large onion , chopped
1 stalk celery , chopped
1 tablespoon flour
10 ounce package frozen or fresh whole kernel corn
1 cup heavy cream
2 cups half and half
2 tablespoons fresh parsley , chopped
Salt and Pepper , to taste
sprigs of fresh parsley for garnish
In a large saucepan over medium-high heat saute in butter the onion and celery until tender; add flour and
corn, cook 4 minutes. Add the cream, half and half cream, parsley, salt and pepper.
Puree in a blender or food processor then strain to remove hulls. Ladle into bowls, garnish with fresh parsley and serve.
recommendation: Pinot Gris; Chardonnay; Sauvignon Blanc|