Corn & Tomato Broth
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ½ | small |
onions
peeled |
|
| 2 | each |
tomatoes
ripe, seeded, chopped |
|
| 3 | cups |
chicken broth
|
|
| 2 | ears |
corn
fresh (or 1 to 1 1/2 cups of kernels) |
*
|
| 3 | tablespoons |
lemon juice
or lime juice |
|
| ¼ | cup |
cilantro
or parsley leaves, roughly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 0.5 | small |
onions
peeled |
|
| 2 | each |
tomatoes
ripe, seeded, chopped |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 2 | ears |
corn
fresh (or 1 to 1 1/2 cups of kernels) |
*
|
| 45 | ml |
lemon juice
or lime juice |
|
| 59 | ml |
cilantro
or parsley leaves, roughly chopped |
|
Directions
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.
