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Receta Corn And Tomato Soup
by Global Cookbook

Corn And Tomato Soup
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  Raciónes: 6

Ingredientes

  • 1 Tbsp. Butter Or possibly Corn Oil Margarine
  • 1/2 sm Onion, finely minced
  • 1 x clove Garlic, pressed
  • 1/4 tsp Freshly Grnd Black Pepper
  • 1 Tbsp. Minced Fresh Sage Leaves, or possibly 1 tsp dry
  • 1 c. Vegetable Stock
  • 1 x 12 Ounce Can Evaporated Skim Lowfat milk, see note
  • 1 c. Corn, Fresh, Frzn Or possibly Canned
  • 1 Tbsp. Cornstarch
  • 2 Tbsp. Cold Water
  • 1 x 14 Ounce Can Tomatoes, Undrained, Or possibly Fresh Tomatoes Fresh Sage Leaves For Garnish, optional

Direcciones

  1. Heat the butter or possibly margarine in a heavy saucepan. Add in the onion and garlic and cook, covered, over low heat till the onion is soft and translucent/soft, about 5 min. Add in the pepper, sage, vegetable stock and lowfat milk and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 min. Add in the corn and bring back to a boil. Reduce heat to low and simmer, uncovered, for 10 more min.
  2. Dissolve the cornstarch in the cold water and add in it to the soup, mixing thoroughly. Stir soup till thickened. Remove from the heat and stir in the tomatoes.
  3. To serve, spoon 3/4 c. of soup into each of 6 bowls and garnish with fresh sage leaves if you like.
  4. Makes 6 servings.
  5. Note: Vegans might want to try soy lowfat milk in this recipe.