Corn and Pasta Soup

submitted by butterflydog

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


http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/