| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | June 1991 | 1 | Servings | |
INGREDIENTS
| 4 | c | Cooked fresh corn kernels or |
| two 10-ounce thawed | ||
| packages frozen | ||
| 1 | c | Chicken broth |
| 2 | T | Finely chopped white part of |
| scallion | ||
| 1/2 | t | Dried thyme |
| 1 | c | Half-and-half |
| 2 | T | Minced fresh parsley leaves |
INSTRUCTIONS
In a blender blend the corn, the broth, the scallion, and the thyme until the mixture is smooth. Strain the mixture through a sieve set over a bowl, pressing hard on the solids, discard the solids, and stir in the half-and-half and the parsley. Season the soup with salt and pepper and chill it, covered, for 1 hour, or until it is cold. Makes about 4 cups, serving 4. Gourmet June 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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