Over moderately low heat, saute onion, celery, cayenne if desired, and garlic in oil in a heavy 2 quart pan until tender. Stir frequently. Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely. Add corn and tomatoes, water, and salt to sauteed vegetables. Brint to a boil; then reduce heat to low and simmer, covered, until corn is tender, aboub 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 LAURELS KITCHEN, by Laurel Robertson, Carol Flinders, and Brian Rupenthal, 1976 (C) Ten Speed. Its a thick, creamy, coral-colored soup. *Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (41%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 10.1mg||0 %|
|Potassium 451.6mg||12 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 6g|
|Protein 1.8g||3 %|
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Calories per serving: 58
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