| 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 |
tb |
Oil |
| 5 |
|
Ears corn OR 4 cups corn kernels |
| 4 |
lg |
Ripe tomatoes |
| 1/2 |
c |
Water |
| 1/2 |
ts |
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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