|1 cup • Fresh corn kernels • cooked|
|1/2 cup • Celery • minced|
|1 cup • Chicken • minced|
|4 cup • Chicken stock|
|2 cup • Hot milk|
|2 whole • Egg yolks • beaten|
|2 tbsp • Butter|
|Salt and Pepper to taste|
|2 cup • Fresh croutons|
Cut your favorite bread into cubes, toss with melted butter, salt and pepper and toast in oven at 350 F until crisp.
Cook corn in a sauce pan with enough water to cover until tender.
Force through a coarse sieve. In a pot add corn pulp, celery and chicken to stock, bring to a boil and simmer, covered for 15 minutes.
Slowly stream hot milk into ess yolks whisking constantly. While whisking continously add milk and egg mixture to soup and cook for 2 minutes.
Add butter and season to taste with salt and pepper. When ready to serve add soup to bowls and garnish with croutons.