*  Exported from  MasterCook II  *
 
                               CORN AND TOMATO BROTH
 
 Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6742
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- 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.
 
 Yield: 2 servings
 
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