Excelsior Soup


1 can (16 ounces) corn
1 onion, sliced
1/2 cup chopped celery
3 pints chicken or veal stock
1 can (16 ounces) tomatoes
Salt to taste
Paprika to taste
1/4 cup butter
1/4 cup flour
1 pint half-and-half


Combine corn, onion, celery, and stock in a soup kettle and simmer for 30 minutes. Add tomatoes and cook for 15 minutes longer. Press through a food mill or sieve, then return mixture to soup kettle. Add salt and paprika. In a small saucepan, melt butter, whisk in flour, and add half-and-half. Add to the pureed vegetable mixture. Heat to boiling and serve at once.


Makes 6 to 7 cups.


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