Corn and tomato broth (mf)

Yield: 1 Servings

Measure Ingredient
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

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