Sioux Corn Soup

1. 1

   Grate the corn off six ears.

2. 2

   Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.

3. 3

   Cut corn from the remaining six ears and combine with the grated corn.

4. 4

   Mash egg yolks and mix with butter and flour.

5. 5

   Add the water in which the cobs have cooked gradually, and mix well.

6. 6

   Add the corn and parsley with enough milk to make the desired consistency.

7. 7

   Heat to boiling, season with salt and pepper.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.