Herbed Cream Of Corn Soup

Serving Size : 1
Ingredients

for prepare Herbed Cream Of Corn Soup

:

Amount	Measure	Ingredient - Preparation Method
4	cups	cooked fresh corn kernels or two 10-ounce - thawed
packages frozen herbed cream of corn soup
1	cup	chicken broth
2	tablespoons	finely chopped white part of scallion
1/2	teaspoon	dried thyme
1	cup	half-and-half
2	tablespoons	minced fresh parsley leaves

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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