Corn and tomato broth

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
½ small Onion,; peeled
2 Ripe tomatoes,; seeded and chopped
3 cups Chicken broth
2 Ears fresh corn (or 1 to 1 1/2 cups of kernels)
3 tablespoons Fresh lime or lemon juice
¼ cup (packed) cilantro or parsley leaves,; roughly chopped

Directions

Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.

Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes.

Garnish with cilantro or parsley.

Yield: 2 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:24:49 -0500 From: Meg Antczak <meginny@...>

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