Marie Callender's Corn Soup Soup Recipe



  • 1/2 kg corn kernels (cooked - either fresh or ready-made)
  • 2 tbsp sour cream
  • 1/2 l whipped cream
  • 60 g of flour
  • 1/2 l beef soup (or chicken soup)
  • 100 ml white wine (dry)
  • salt
  • pepper
  • 1 pinch of nutmeg
  • 2 egg yolks
  • 4 tbsp white bread croutons
  • 1 tbsp butter
  • Parsley (freshly chopped)
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  1. Mix or puree the corn kernels with cream, cream and flour in a flash cutter. Bring beef or chicken soup to the boil and slowly pour in the corn mixture. Simmer gently for 5 minutes, stirring constantly, until the soup has thickened and turned nice and creamy. Add the white wine, bring to the boil again briefly, season with salt, pepper and nutmeg, reduce the heat significantly and bind the soup with the yolks just below the boiling point. As soon as the soup has the desired consistency, let it boil again briefly, distribute it on soup bowls and sprinkle with buttered white bread croutons and finely chopped parsley.
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