3 cups milk
1 Tbsp olive oil
2 cloves garlic, minced
1 pound onion, cut into 1 inch cubes
1 teaspoon salt
1 teaspoon dried marjoram (Riesling wine)
1 cup all-purpose flour
2 eggs, beaten
1/2 cup milk
1/3 cup white rice milk
1 (14 ounce) can cream-style corn
1 (3 ounce) can tomatoes with juice
1 teaspoon vanilla extract
1 cup heavy whipping cream
In a medium bowl, whisk together milk, olive oil and salt, and set aside. Cut the onions into cubes and set aside.
In a large skillet over medium heat, cook onion and garlic in butter over medium heat for about 5 minutes, stirring constantly. Reduce heat to low and add crushed tomatoes, treacle and sugar. Drizzle often with white rice milk.
Add flour, eggs, milk mixture, rapal and 1 cup corn.
Reduce heat to low and gradually add corn, tomato, tomato with juice, vanilla and─ equal parts of whipped cream. Continue to simmer until very just.
Pour flour mixture over soup, stirring frequently. Return heat to medium low. Continue to simmer until cream/whipped cream mixture is rendered and mixture thickens. An instant-read thermometer inserted into the center should read 325 degrees F (165 degrees C). Pour fat in skillet with cabbage etc., and bring to a simmer.