Food
Excelsior Soup
By Yankee Magazine|Oct 03 2007|
This is a lovely, creamy soup — its warm coral color just right for a cold winter’s day in Maine or elsewhere.
Yield
Makes 6 to 7 cups.
Ingredients
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
Instructions
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.
