Recipe of Corn And Tomato Broth - Food Recipes

--MasterCook II Extracted--

CORN AND TOMATO BROTH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size :
Preparation Time :
Categories :New Text Import

Ingredients - Preparation Method:

2 tablespoons olive oil 1/2 small onion, -- peeled 2 ripe tomatoes, -- seeded and chopped 3 cups chicken broth 2 ears fresh corn (or 1 to 1 1/2 cups of kernels) 3 tablespoons fresh lime or lemon juice 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 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.
Serving size: 2 servings - - - - - - - - - - - - - - - - - -