Recipe - Corn And Tomato Broth (Mf)

One half small Onion, peeled
2 Ripe tomatoes, seeded and
chopped
3 cup Chicken broth
2 Ears fresh corn or
1 One half cups of kernels (up to
1)
2 tablespoon Fresh lime or lemon juice
(23T)
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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MCRecipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6742

From: 4paws@netrax.net (ShermeyerGail)

Date: Fri, 20 Dec 1996 17:35:13 0500