Corn-Acopia Soup (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 garlic cloves, minced |
2 tablespoons corn oil |
3 cups canned tomatoes, diced |
3/4 cup green beans, diced |
1/2 cup green bell peppers, chopped |
5 ears fresh corn kernels, cut off the cobs |
1 quart chicken broth |
1 tablespoon lemon juice |
2 teaspoons dried thyme |
1 teaspoon celery seed |
1 teaspoon cajun spice blend |
salt and pepper, to taste |
2 dashes red pepper sauce |
1/4 cup fresh cilantro, coarsely chopped, for garnish |
Directions:
1. In a large stock pot over low heat, saute the garlic in oil for 1 minute. Stir in all the vegetables and cook for 5 minutes. Turn up the heat, add the broth and bring to a boil.
2. Add lemon juice and seasonings. Reduce heat and simmer gently, covered, for 30 minutes. Serve with chopped cilantro and tortilla chips.
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