Yield: 6 servings
|2 tablespoons||Sunflower oil|
|1½ cup||Onion; chopped|
|1 teaspoon||Dried thyme|
|28 ounces||Tomatoes; canned, crushed|
|2 cups||Fresh tomatoes; diced|
|¼ cup||White flour|
|1 cup||Heavy cream|
|2 cups||Corn kernels; fresh or frozen|
|¼ cup||Fresh parsley; minced|
|\N \N||White pepper; to taste|
|\N \N||Cheddar cheese; grated|
In a 3-quart soup pot, heat the oil and saute the onions with the oregano and thyme over medium heat until browned. Add the canned and fresh tomatoes, then the water. Lower the heat and simmer 30 minutes covered, stirring occasionally. Mix flour and cream together in bowl until smooth.
Stir a little soup (about a ladle's worth) into the cream. Stir in another ladle of soup, then add the mixture to the soup. Simmer on very low heat, adding corn, parsley, salt and pepper. Simmer 15 minutes uncovered and serve. Garnish with freshly grated cheddar cheese on top if you like.
Per serving: 292 Calories; 20g Fat (59% calories from fat); 5g Protein; 27g Carbohydrate; 54mg Cholesterol; 569mg Sodium Recipe by: Horn of the Moon Cookbook, Ginny Callan Converted by MM_Buster v2.0l.