Cream Of Curried Corn Soup

Servings: 6
Ingredients:

Stuart Talkofsky
4 c  Corn kernels
1    Onion ;chopped
2 tb Butter
2 tb Flour
1 ts Curry powder
Salt
Pepper
2 c  Chicken stock
2 c  Half and half

Popcorn

Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter,
stirring frequently, until corn is tender and onion is transluscent. Stir
in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and
pepper and cook, stirring constantly, for 2 minutes. Stir in 2 cups
chicken stock and 2 cups half and half and cook until mixture comes to a
boil and thickens slightly. Process in batches in food processor or
blender until smooth. Garnish with popcorn. Makes 6 Servings.

From Newsday Wed, Aug 4, 1993. ‘Lend and Ear’ by Marie Bianco Meal Mastered
by Stuart Talkofsky