FRESH CORN AND TOMATO SOUP

Fresh Corn and Tomato Soup image

Provided by Mark Bittman

Categories soups and stews, appetizer, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Previous Next

Ingredients

4 corn cobs
5 cups water
3 tablespoons olive oil
1 chopped sweet onion
3 cloves garlic, chopped
1/4 cup cornmeal
2 chopped tomatoes
2 peeled, chopped potatoes
Chopped parsley

Steps:

Remove the kernels from the ears of corn and set aside.
Place the 4 stripped corn cobs in 5 cups water in a large pot (you can add a whole onion here - don't bother to peel it - or a sprig of rosemary, tarragon or oregano, if you'd like). Bring to a simmer and cook for 15 minutes, then remove cobs and any onion or herbs.
In a skillet, heat olive oil. Sauté sweet onion and garlic in olive oil until soft. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
Add onion, garlic and cornmeal mixture to broth. Add tomatoes, potatoes and reserved corn. Cook until potatoes are fork tender. Season to taste with salt and pepper.
Garnish with chopped parsley and serve.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 12 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 13 grams, TransFat 0 grams