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

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