Sioux Corn Soup

Directions

1. 1
   Grate the corn off six ears.
2. 2
   Cover those six cobs with cold water in a large saucepan or stockpot, bring to a boil and cook for about 45 minutes; remove cobs and discard.
3. 3
   Cut corn from the remaining six ears and combine with the grated corn.
4. 4
   Mash egg yolks and mix with butter and flour.
5. 5
   Add the water in which the cobs have cooked gradually, and mix well.
6. 6
   Add the corn and parsley with enough milk to make the desired consistency.
7. 7
   Heat to boiling, season with salt and pepper.
8. 8
   Serve hot.