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Number of Servings: 4

Serving Size: 1 1/4 cups

Preptime: About forty minutes

Category: Dinner

Source: "The Tao of Cooking" by Sally Pasley

1. Heat butter in a saucepan.  Add onions and cook 5 minutes, until clear.  Add corn, stock, salt, pepper, and tomato paste and simmer for 20 to 25 minutes. 2. Puree half the soup briefly in a food processor.*  Return to saucepan and add cream and Tabasco.  Reheat without boiling and taste for seasoning. * original instructions say "blender" but I find it goes all over my kitchen when I do that.

Go easy on the Tabasco if kids are eating it, then adults can add more to taste at the table.