Fresh Corn Soup

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<mx2 source= " MasterCook 5.0 " date= " August 15, 2000 " >

<Summ>

<Nam>

Fresh Corn Soup

</Nam></Summ>

<RcpE name= " Fresh Corn Soup " author= " Gourmet, August 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Fresh Corn Soup

 

Recipe By :Gourmet, August 2000

Serving Size : 6 Preparation Time :0:20

Categories : Hors D'Oeuvres & First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups corn kernels -- (cut from 10 to 14 e

1 tablespoon kosher or

coarse sea salt

1/4 cup chopped fresh chives

 

Simmer corn with salt in 6 cups water, covered, 20 minutes, or until very

tender.

 

Purée soup in batches in a blender until very smooth (use caution when blending

hot liquids). As each batch is puréed, pour through

a coarse sieve, pressing on solids, into a saucepan if serving hot or into a

metal bowl if serving cold.

 

Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of

ice and cold water and stirring. If soup is too

thick, thin with water.

 

Serve sprinkled with chives.

 

Cooks' note: Soup may be made 3 days ahead and cooled, then chilled, covered.

 

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Yield:

" 7 cups "

Start to Finish Time:

" 0:40 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 176 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g

Protein; 43g Carbohydrate; 0mg Cholesterol; 11mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0

 

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:20 " />

<CatS>

<CatT>

Hors D & apos;Oeuvres & amp; First Courses

</CatT>

</CatS>

<IngR name= " corn kernels " unit= " cups " qty= " 8 " >

<IPrp>

(cut from 10 to 14 ears)

</IPrp>

</IngR>

<IngR name= " kosher or " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " coarse sea salt " ></IngR>

<IngR name= " chopped fresh chives " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Simmer corn with salt in 6 cups water, covered, 20 minutes, or until very

tender.

</DirT>

<DirT>

Purée soup in batches in a blender until very smooth (use caution when blending

hot liquids). As each batch is puréed, pour through

a coarse sieve, pressing on solids, into a saucepan if serving hot or into a

metal bowl if serving cold.

</DirT>

<DirT>

Reheat soup, stirring, or chill it by setting bowl of soup in a larger bowl of

ice and cold water and stirring. If soup is too

thick, thin with water.

</DirT>

<DirT>

Serve sprinkled with chives.

</DirT>

<DirT>

Cooks & apos; note: Soup may be made 3 days ahead and cooled, then chilled,

covered.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 8/10/00 " />

<CpyR>

2000 Conde Nast Publications Inc.

</CpyR>

<Yield unit= " cups " qty= " 7.000000 " />

<TTim elapsed= " 0:40 " />

</RcpE></mx2>