Fresh corn and tomato soup (laurel)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | 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 | larges | Ripe tomatoes |
| ½ | cup | Water |
| ½ | teaspoon | Salt; may be doubled |
| 1 | Handful fresh cilantro leaves; lightly chopped | |
Directions
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 ½ 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 (C) 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
Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <phannema@...> on Apr 14, 1998