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Add a photoServings: 4
Ingredients
- 1/2 x onion minced
- 1 stalk celery minced
- 1 dsh cayenne pepper optional
- 1 whl garlic clove
- 1 Tbsp. oil
- 5 x ears corn Or possibly 4 c. corn kernels
- 4 lrg ripe tomatoes
- 1/2 c. water
- 1/2 tsp salt may be doubled
- 1 handf fresh cilantro leaves lightly minced
Directions
- Over moderately low heat, saute/fry onion, celery, cayenne if you like, and garlic in oil in a heavy 2 qt pan till tender. Stir frequently.
- Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely.
- Add in corn and tomatoes, water, and salt to sauteed vegetables. Bring to a boil; then reduce heat to low and simmer, covered, till corn is tender, about 1/2 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 coral-colored soup.*Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 37 | 36% |
| Total Fat 4.26g | 5% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 314mg | 13% |
| Potassium 548mg | 16% |
| Total Carbs 15.7g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.36g | 4% |
| Protein 2.98g | 5% |
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