Corn And Tomato Broth

* Exported from MasterCook II *

CORN AND TOMATO BROTH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1/2 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
1/4 cup (packed) cilantro or parsley leaves, -- roughly=
chopped


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

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