*  Exported from  MasterCook  *

                          Corn And Tomato Broth

Recipe By     : COOKING MONDAY TO FRIDAY (Show # MF-6742
Serving Size  : 2    Preparation Time :0:00
Categories    : Soups/Stews                      Mushrooms

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Olive oil
     1/2  small         Onion -- peeled
   2                    Ripe tomatoes -- seeded, chopped
   3      cups          Chicken broth
   1 1/2  cups          Fresh corn kernels -- cut from 2 ears
   2      tablespoons   Fresh lime or lemon juice - (to 3 tbspns)
                        Salt -- to taste
                        Dried red pepper flakes -- to taste
     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 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.


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