Try this Fresh Corn and Tomato Soup (Laurel) recipe, or contribute your own.
Suggest a better descriptionOver 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 | ||
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Calories: 58 | ||
Calories from Fat: 24 (41%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
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