| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soups &, Stews |
1 |
Servings |
INGREDIENTS
| 1/2 |
sm |
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 1) |
| 2 |
tb |
Fresh lime or lemon juice (2-3T) |
| 1/4 |
c |
Packed cilantro or parsley leaves, roughly chopped |
INSTRUCTIONS
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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