Recipe - Herbed Cream Of Corn Soup

4 cup Cooked fresh corn kernels or
two 10ounce; thawed
; packages frozen
1 cup Chicken broth
2 tablespoon Finely chopped white part of
scallion
One half teaspoon Dried thyme
1 cup Halfandhalf
2 tablespoon 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
halfandhalf 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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