Grilled Corn Soup
|Ears of corn||4 , husks removed|
|Chicken broth||4 Cup (64 tbs), divided|
|Black pepper salt||To Taste|
Cut kernels from cobs to make 2 to 2 1/2 cups.
Slice green onions, separating the white part from the green.
Place corn, the white part of onions and 2 cups chicken broth in a blender or food processor; process until mixture is slightly lumpy.
Place corn mixture in a large saucepan; add remaining chicken broth.
Simmer gently 15 minutes.
Stir in sliced green onion tops; season to taste with salt and pepper.