Corn And Tomato Broth

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Onion - peeled (small)
2		Ripe tomatoes - seeded, chopped
3 cups	711ml	Chicken broth
1 1/2 cups	93g / 3.3oz	Fresh corn kernels - cut from 2 ears
2 tablespoons	30ml	Fresh lime or lemon juice - (to 3 tbspns)
		Salt - to taste
		Dried red pepper flakes - to taste
1/4 cup	4g / 0.1oz	Packed cilantro or parsley leaves - roughly chopped

Recipe Instructions

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 about 2 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.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6742 broadcast 12-01-1997)

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