Home › The World's Kitchen › Cream of Green Corn, Tomatee

Cream of Green Corn, Tomatee

Remove leaves and silks from six ears sound green corn and detach grains from cobs. Place in a saucepan with a sliced onion, two sliced leeks, two branches celery, one branch each chervil and parsley. Moisten with three pints white broth and one quart milk. Season with heavy teaspoon salt, let come to a boil, then add three ounces raw rice and let gently boil one hour and fifteen minutes, being careful to mix at bottom once in a while. Press cream through sieve into a basin, then through Chinese strainer into another saucepan. Pour in one pint tomato sauce, add a half ounce butter, mix well and boil for five minutes. Place bread croutons in a soup tureen, pour soup over and serve.