Preparation:
Put pots into a very large saucepan with water, bay leaf, sage, cumin.
Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes.
Do not drain.
Meanwhile, saute onions in butter over low heat until transparaent,
about 15 min. Don't let brown.
Add flour and cook 10 min more, stirring frequently.
When the pots are tender, add cream and corn to the pot and bring mixture ?to a boil. Add the onion/butter/flouw mixture and simmer, stirring frequently, until soup thickens, about 10 mi |
