Recipe - Fresh Corn And Tomato Soup (Laurel)

One half Onion; chopped
1 Stalk celery; chopped
1 ds Cayenne pepper; optional
1 Whole clove garlic
1 tablespoon Oil
5 Ears corn OR 4 cups corn
kernels
4 lg Ripe tomatoes
One half cup Water
One half teaspoon Salt; may be doubled
1 Handful fresh cilantro
leaves; lightly chopped

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 One half 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,
coralcolored 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 EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 14,
1998