Recipe - Corn And Tomato Broth

2 tablespoon Olive oil
One half small Onion,; peeled
2 Ripe tomatoes,; seeded and
chopped
3 cup Chicken broth
2 Ears fresh corn (or 1 to 1
One half cups of kernels)
3 tablespoon Fresh lime or lemon juice
One fourth 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
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742

Posted to MCRecipe Digest V1 #285

Date: Fri, 8 Nov 1996 08:24:49 0500

From: Meg Antczak meginny@frontiernet.net