Yield: 1 Servings
|½ small||Onion, peeled|
|2 \N||Ripe tomatoes, seeded and chopped|
|3 cups||Chicken broth|
|2 \N||Ears fresh corn -or-|
|1 \N||1/2 cups of kernels (up to 1)|
|2 tablespoons||Fresh lime or lemon juice (2-3T)|
|¼ cup||Packed cilantro or parsley leaves, roughly chopped|
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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6742 From: 4paws@... (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:13 -0500