| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Health, Soups | 4 | Servings | ||
INGREDIENTS
| 1/2 | Onion, chopped | |
| 1 | Stalk celery, chopped | |
| 1 | ds | Cayenne pepper, optional |
| 1 | Whole clove garlic | |
| 1 | T | Oil |
| 5 | Ears corn OR 4 cups corn | |
| kernels | ||
| 4 | Ripe tomatoes | |
| 1/2 | c | Water |
| 1/2 | t | Salt, may be doubled |
| 1 | Handful fresh cilantro | |
| leaves lightly chopped |
INSTRUCTIONS
Over moderately low heat, saute onion, celery, cayenne if desired, and garlic in oil in a heavy 2 quart pan until tender. Stir frequently. Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely. Add corn and tomatoes, water, and salt to sauteed vegetables. Brint to a boil; then reduce heat to low and simmer, covered, until corn is tender, aboub 1/2 hour. The soup is pretty now, but even better if you take the next step: puree it all. Return it to the pot, thinning with a little water and adjusting for salt. Heat, stirring in cilantro leaves just at serving. REF Recipe from THE NEW LAUREL'S KITCHEN, by Laurel Robertson, Carol Flinders, and Brian Rupenthal, 1976 (C) Ten Speed. It's a thick, creamy, coral-colored soup. Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh <[email protected]> on Apr 14, 1998
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