| 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 |
tb |
Finely chopped white part of scallion |
| 1/2 |
ts |
Dried thyme |
| 1 |
c |
Half-and-half |
| 2 |
tb |
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
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