Preparation:
Melt butter in a heavy saucepan. Stir in the onion, celery and carrot.
Cook about 5 minutes until softened, but not browned. Stir in the flour.
Cook for 2 to 3 minutes.
Place corn (even if still frozen) in processor or blender. Coarsely
puree. Add to saucepan with the milk, salt, if used and pepper.
Whisk to combine ingredients thoroughly.
Bring to a simmer. Cover. Cook over low heat to 10 to 15 minutes. Be
careful not to boil soup.
Serve steaming hot. Sprinkle with grated carrots, if desired. |
