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home > recipes > soups > corn and pasta soup
Olive Oil 5 to 6 ears of corn, kernels, cut off cob 1 large onion fine chopped 1 large carrot fine chopped 1 lg stalk celery fine chopped 1 garlic clove minced 6 cups chicken broth 1/4 to 1/2 cup tiny uncooked pasta 1 cup cream 1/4 cup cream sherry wine fresh grated black pepper and slat to taste Thickener: 1/2 stick butter softened 1/4 cup or more flour or as needed I made this soup for company and it was enjoyed by all. Make the thickener: Stir enough flour into butter to form a stiff paste and chill until needed. In a sauce pot , stir and cook onion, carrot, celery over medium heat in olive oil until softened. Stir in the garlic and cook a few minutes. Add the fresh corn kernels and cook and stir about 5 minutes. Add the chicken broth and bring to a boil and then simmer covered until corn is almost tender, about 30 to 45 minutes or as long as needed. Add the pasta and continue cooking at a gently bubble unto pasta is tender. Stir in cream, sherry wine and salt and pepper to taste. If one desires a thicker soup, add enough of the cold butter mixture and whisk into hot soup, stirring constantly until soup is desired thickness. Ladle into bowls. Garnish soup bowls with a drizzle of more sherry wine. Yield: 6 to 8 servings

Corn and Pasta Soup


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keyword: pasta
recipes for soups
recipes by butterflydog
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(posted September 19, 2007)

Olive Oil
5 to 6 ears of
corn, kernels, cut off cob
1 large
onion fine chopped
1 large
carrot fine chopped
1 lg stalk
celery fine chopped
1
garlic clove minced
6 cups
chicken broth
1/4 to 1/2 cup tiny uncooked
pasta
1 cup
cream
1/4 cup
cream sherry wine
fresh grated black pepper and slat to taste

Thickener:
1/2 stick
butter softened
1/4 cup or more
flour or as needed

I made this
soup for company and it was enjoyed by all.

Make the thickener: Stir enough
flour into butter to form a stiff paste and chill until needed.

In a
sauce
pot , stir and cook onion, carrot, celery over medium heat in olive oil until softened. Stir in the garlic and cook a few minutes. Add the fresh corn kernels and cook and stir about 5 minutes. Add the chicken broth and bring to a boil and then simmer covered until corn is almost tender, about 30 to 45 minutes or as long as needed. Add the pasta and continue cooking at a gently bubble unto pasta is tender. Stir in cream, sherry wine and salt and pepper to taste. If one desires a thicker soup, add enough of the cold butter mixture and whisk into hot soup, stirring constantly until soup is desired thickness. Ladle into bowls. Garnish soup bowls with a drizzle of more sherry wine.

Yield: 6 to 8 servings


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