| 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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