Guest guest Posted November 30, 1999 Report Share Posted November 30, 1999 * Exported from MasterCook * Fresh Corn And Tomato Soup (Laurel) Recipe By : New Laurel's Kitchen Serving Size : 4 Preparation Time :0:00 Categories : Health Soups Eat-Lf Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 onion -- chopped 1 stalk celery -- chopped 1 dash cayenne pepper -- optional 1 whole clove garlic 1 tablespoon oil 5 ears corn OR 4 cups corn kernels 4 large ripe tomatoes 1/2 cup water 1/2 teaspoon salt -- may be doubled 1 handful fresh cilantro leaves -- lightly chopped Over moderately low heat, saute onion, celery, cayenne if desired, and garlic in oil in a heavy 2 quart pan until tender. Stir frequently. Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely. Add corn and tomatoes, water, and salt to sauteed vegetables. Brint to a boil; then reduce heat to low and simmer, covered, until corn is tender, aboub 1/2 hour. The soup is pretty now, but even better if you take the next step: puree it all. Return it to the pot, thinning with a little water and adjusting for salt. Heat, stirring in cilantro leaves just at serving. REF *Recipe from THE NEW LAUREL'S KITCHEN, by Laurel Robertson, Carol Flinders, and Brian Rupenthal, 1976 © Ten Speed. It's a thick, creamy, coral-colored soup. *Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster - - - - - - - - - - - - - - - - - - -:- Pat Hanneman (Kitchen Path recipes: http://home.earthlink.net/~kitpath/) Links to Leftover Turkey Recipes Lots of links to things Mastercook (McRn) Quote Link to comment Share on other sites More sharing options...
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