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Vegetable Cream Soup
 
 

1 cup canned corn 1 tablespoon minced onion ½ bay leaf 3 whole cloves 1/3 cup water 3 cups canned tomatoes 4 cups milk 4 tablespoons flour 4 tablespoons butter 1½ salt 2 eggs Combine the corn, onion, spices and water and cook together for 10 minutes. Add tomatoes, reheat and then remove spices. Make a white sauce by melting the butter, adding the flour and then mixing in the milk and salt. Cook until thickened. Combine the two mixtures by adding a little of the tomato mixture at a time to the white sauce, stirring each time. Then add well beaten egg yolks and serve.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.