corn tomato basil broth

[Guest guest]

for this summer

 

 

* Exported from MasterCook *

 

Sweet Corn, Tomato and Basil Broth of Summer

 

Recipe By :Peter Berley

Serving Size : 0 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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

6 ears of corn

1 pound ripe tomatoes -- quartered

1 large sweet white onion -- sliced into thin rings

1/2 cup fresh basil -- roughly chopped

2 quarts cold water

 

Husk corn and scrape off the kernels. Reserve kernels for another dish.

 

Place the cobs and silks, tomatoes, onion and basil in a 3-quart saucepan. Add

water and bring to a boil over high heat. Reduce heat to low and simmer,

partially covered for 1 hour.

 

Strain the broth and discard the solids

 

Source:

" The Modern Vegetarian Kitchen (2000) "

S(VegRecipes):

" Pat Hanneman 13 Mar 2001 "

Yield:

" 1 1/2 quarts "

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Per Serving (excluding unknown items): 557 Calories; 8g Fat (10.9% calories from

fat); 21g Protein; 123g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 176mg

Sodium. Exchanges: 7 Grain(Starch); 4 Vegetable.

 

Serving Ideas : Serve: Seasoned with coarse salt or soy sauce to taste. Garnish

with chopped parsley. Use: as soup stock.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

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