Corn and tomato broth
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | small | Onion,; peeled |
| 2 | Ripe tomatoes,; seeded and chopped | |
| 3 | cups | Chicken broth |
| 2 | Ears fresh corn (or 1 to 1 1/2 cups of kernels) | |
| 3 | tablespoons | Fresh lime or lemon juice |
| ¼ | cup | (packed) cilantro or parsley leaves,; roughly chopped |
Directions
Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.
Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes.
Garnish with cilantro or parsley.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:24:49 -0500 From: Meg Antczak <meginny@...>