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Fresh Corn And Tomato Soup (laurel)

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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 <phannema@wizard.ucr.edu>
on Apr  14, 1998

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