Corn and Tomato Broth (Michele Urvater) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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) |
2 to 3 tablespoons fresh lime or lemon juice |
1/4 cup (packed) cilantro or parsley leaves, roughly chopped |
Directions:
1. 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.
2. 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.
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