| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/2 |
sm |
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 |
tb |
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>
A Message from our Provider:
“Hurting? No one understands like Jesus”