Free Recipe Fresh Corn and Tomato Soup (Laurel)

Recipe Type: Free Healthy Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Fresh Corn and Tomato Soup (Laurel) Recipe

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
4 lg Ripe tomatoes
1/2 c Water
1/2 ts Salt; may be doubled
1 Handful fresh cilantro
-leaves; lightly chopped

Fresh Corn and Tomato Soup (Laurel) Preparation

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 <> on Apr 14, 1998

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