- 2 cups water
- 1 large potato, cubed
- 1 bay leaves
- 1/4 tsp. sage, ground
- 1 tsp. cumin seeds
- 1 medium white onion, finely chopped
- 3 tbsp. margarine
- 3 tbsp. flour, whole wheat
- 1 cup milk, 2 %
- 2 cups corn
- 1 tbsp. parsley, minced
- 1 tbsp. chives, minced
- 1 tsp. nutmet, ground
- white pepper, ground to taste
- 1/4 cup lemon juice
Start by melting the margarine.
Use a 4 quart soup pot and begin the recipe by mixing together the water, potato, bay leaf, sage, and cumin seeds. Bring this to a low boil and cover, simmering until the potato is tender, usually about 10 to 15 minutes. Then strain the potato water into a separate bowl and set it aside.
Next, in a skillet, saute the chopped onions in margarine until translucent. Then make a white sauce by adding the flour, mixing well. Stirring with a wire whisk, add the milk and cook over a low heat for about 1 minute until it starts to thicken.
Next combine the white sauce with the potatoes in the soup pot. Measure 2 cups reserved potato water and add to pot along with corn, chives, parsley, nutmeg, and pepper. Simmer the soup for about 10 minutes. Finally, stir in the lemon juice, remove the bay leaf, and serve.
For variety, sometimes I add 1 1/2 cups of grated sharp cheddar cheese along with the lemon juice and heat until melted.