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Receta Fresh Corn And Tomato Soup (Laurel)
by Global Cookbook

Fresh Corn And Tomato Soup (Laurel)
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Ingredientes

  • 1/2 x onion minced
  • 1 stalk celery minced
  • 1 dsh cayenne pepper optional
  • 1 whl garlic clove
  • 1 Tbsp. oil
  • 5 x ears corn Or possibly 4 c. corn kernels
  • 4 lrg ripe tomatoes
  • 1/2 c. water
  • 1/2 tsp salt may be doubled
  • 1 handf fresh cilantro leaves lightly minced

Direcciones

  1. Over moderately low heat, saute/fry onion, celery, cayenne if you like, and garlic in oil in a heavy 2 qt pan till tender. Stir frequently.
  2. Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely.
  3. Add in corn and tomatoes, water, and salt to sauteed vegetables. Bring to a boil; then reduce heat to low and simmer, covered, till corn is tender, about 1/2 hour.
  4. 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.
  5. REF*Recipe from THE NEW LAUREL'S KITCHEN, by Laurel Robertson, Carol coral-colored soup.*Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas