Herbed cream of corn soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Corn kernals; cooked |
| 1 | cup | Defatted stock |
| 2 | tablespoons | Green onion; chopped |
| ½ | teaspoon | Dried thyme |
| 1 | cup | Milk; nonfat |
| 2 | tablespoons | Parsley; minced |
| Salt & pepper to taste | ||
Directions
Puree the corn, stock, green onions and thyme in a blender until smooth. Strain through a sieve set over a bowl. Press hard on solids to extract the flavor. Discard the solids. Stir in the milk and parsley into the soup. Cover and chill for 1 hour. Season to taste with salt and pepper.
** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95