Corn Soup

Name: Corn Soup (Soupe au Mais Tendre)
Cuisine: United States
Ingredients: A Quart of Sliced Fresh Tomatoes; 6 Pounds of the Lower Ribs of Beef; 6 Quarts of Cold Water; A Quart of Corn, Sliced from the Cob; Salt and Black Pepper to Taste; A Pod of Cayenne Pepper, Without the Seeds; A Tablespoonful of Flour; A Tablespoonful of Butter

Soupe au Mais Tendre

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

6 Pounds of the Lower Ribs of Beef
6 Quarts of Cold Water
A Q

Americas
United States
Spicy
New Orleans
Soup

Method

Corn soup is one of the most popular Creole Summer Soups. At this season, when Corn and tomatoes are plentiful, the following will be found not only a delicious, but a highly nutritive Soup:

Take six pounds of lower ribs of the beef, a quart of sliced fresh tomatoes, a quart of Corn sliced from the cob, six quarts of water, one