CORN AND TOMATO BROTH

Corn and Tomato Broth image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 7

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

Steps:

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.