| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups &, Stews | 1 | Servings | |
INGREDIENTS
| 1/2 | Onion, peeled | |
| 2 | Ripe tomatoes, seeded and | |
| chopped | ||
| 3 | c | Chicken broth |
| 2 | Ears fresh corn -or- | |
| 1 | 1/2 cups of kernels, up to | |
| 2 | T | Fresh lime or lemon juice |
| 2-3T | ||
| 1/4 | c | Packed cilantro or parsley |
| leaves roughly chopped |
INSTRUCTIONS
1 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@netrax.net (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:13 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 77
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 4266.5mg
Potassium: 2908.8mg
Carbohydrates: 117.6g
Fiber: 20.7g
Sugar: 24.2g
Protein: 34.8g