Beaumont Inn Corn Pudding
INGREDIENTS:
1 lb Mixed cooked meats (beef;
- lamb, pork, chicken,
- game, etc
1/2 ga Chicken stock
1/2 ga Beef stock
1 oz Worcestershire sauce
1 c Tomatoes; diced
1 lg Onion; diced
1 Celery; diced
1 sm Green bell pepper; diced
1 lg Potato; diced
2 lg Carrots; diced
1/4 c Peas
1/2 c Okra
1/4 c Lima beans
1/2 c Yellow corn
2 ts Garlic; minced
Salt and pepper to taste
1 lb Mixed cooked meats (beef;
- lamb, pork, chicken,
- game, etc
1/2 ga Chicken stock
1/2 ga Beef stock
1 oz Worcestershire sauce
1 c Tomatoes; diced
1 lg Onion; diced
1 Celery; diced
1 sm Green bell pepper; diced
1 lg Potato; diced
2 lg Carrots; diced
1/4 c Peas
1/2 c Okra
1/4 c Lima beans
1/2 c Yellow corn
2 ts Garlic; minced
Salt and pepper to taste
Recipe by: Beaumont Inn
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.
Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.
Entered for you by: Bill Webster
Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.
Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.
Entered for you by: Bill Webster