2 md Onions
– peeled and roughly diced 3 tb Unsalted butter
4 c Corn kernels, cooked or raw
3 c All-purpose broth
-or low-sodium chicken broth 1/2 ts Salt
1/4 ts Ground mace or nutmeg
Freshly ground pepper 4 c Milk and/or cream
1/2 ts Chopped fresh rosemary — -OR-
1 pn -Dried rosemary
This soup is a favorite at Trumps restaurant in Los Angeles. COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the stove. Cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the corn and continue to cook, stirring occasionally, another 8-to-10 minutes. Add the broth, salt, mace and pepper.
Cover, increase heat to high and cook for 20 minutes. Place soup in a food processor and puree until smooth. Replace the soup in a pot on the stove over medium heat and add rosemary leaves, milk and cream. Cover and bring to a boil. Reduce heat to low and cook 5 minutes. Serve piping hot. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK