Subject: Cream of Corn Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 25 2003 - 11:24:03 EST
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FOOD FUNNY
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Thanks to Donna Walen from balmy, beautiful Miami, Florida for this
excellent food funny:
John invited his mother over for dinner. During the meal, his mother
couldn't help noticing how beautiful John's roommate was. She had
long been suspicious of a relationship between John and his roommate
and this only made her more curious. Over the course of the evening,
while watching the two interact, she started to wonder if there was
more between John and the roommate than met the eye. Reading his
mom's thoughts, John volunteered, "I know what you are thinking, but I
assure you, Julie and I are just roommates."
About a week later, Julie came to John and said, "Ever since your
mother came to dinner, I've been unable to find the beautiful silver
gray ladle. You don't suppose she took it, do you?" John said,
"Well, I doubt it, but I'll email her just to be sure." So he sat
down and wrote:
Dear Mother,
I'm not saying you 'did' take a gravy ladle from my house, and I'm not
saying you 'did not' take a gravy ladle. But the fact remains that
one has been missing ever since you were here for dinner.
Love,
John
Several minutes later John received a reply from his mother which
read:
Dear Son,
I'm not saying that you 'do' sleep with Julie, and I'm not saying that
you 'do not' sleep with Julie. But the fact remains that if she was
sleeping in her own bed, she would have found the gravy ladle by now.
Love,
Mom
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TODAY'S RECIPE
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If you use fresh corn on the cob for this rich and silky soup, be sure
to scrape the cobs with the back of your knife after cutting off the
kernels to squeeze out every last bit of goodness.
Cream of Corn Soup
3 cups (750 ml) fresh or frozen corn kernels
4 cups (1 L) milk
3 Tbs (45 ml) butter
1/2 medium onion, finely chopped
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh chives for garnish (optional)
Combine the corn and 1 cup (250 ml) milk in a saucepan and bring to a
simmer over moderate heat. Simmer for 5 minutes and press through a
coarse sieve or food mill. Set aside the resulting liquid and discard
the solids. Heat the butter in a large heavy saucepan over moderate
heat and saute the onion until tender but not brown, about 10 minutes.
Stir in the flour to make a roux and cook for 2 to 3 minutes. Stir in
the reserved corn liquid, the remaining milk, and the cream. Bring to
a boil, stirring frequently, reduce the heat and simmer 5 minutes.
Season with salt, pepper, nutmeg, and serve garnished with chives if
desired. Serves 4 to 6.
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