- 2 tablespoons margarine
- 1 onion, small, minced
- 1/2 cup celery, minced
- 1 tablespoon flour, all-purpose
- 2 1/4 cups milk, skim
- 2 8-10 ounce bags frozen corn
- 1/4 teaspoon salt
- 1/4 teaspoon white peppers, ground
- 1/8 teaspoon thyme, ground
- Paprika
Melt margarine in a heavy 2 quart saucepan
over medium heat. Add the onion and celery
and sauté 5 minutes or until tender. Stir in
the flour and cook it for 1 minute. Be sure
to stir the mixture the whole time or the
flour will burn.
Slowly add the milk and keep stirring until
the mixture is thick and bubbly. Add the
corn, salt, pepper and thyme and simmer the
soup for 20 minutes.
Just before serving, puree half the soup in
blender or food processor. Or you can use
your whisk to mash some of it up right in
the pot. Return the mixture to saucepan and
mix with remaining soup. Sprinkle some
paprika in each bowl of soup when you serve
it.
|
