Corn And Tomato Broth
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | Onion, peeled | |
| 2 | Ripe tomatoes, seeded and | |
| chopped | ||
| 3 | c | Chicken broth |
| 2 | Ears fresh corn, or 1 to 1 | |
| 1/2 cups of kernels | ||
| 3 | T | Fresh lime or lemon juice |
| 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 Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:24:49 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 747
Calories From Fat: 315
Total Fat: 35.6g
Cholesterol: 0mg
Sodium: 4264.2mg
Potassium: 2908.1mg
Carbohydrates: 88.3g
Fiber: 20.4g
Sugar: 24.2g
Protein: 34.8g