Laurel's corn and tomato soup

[Guest guest]

* 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)