Fresh Corn and Tomato Soup
I just made this recipe very recently and both my husband and I really liked it. It takes sometime to prepare with peeling and seeding the tomatoes, but when corn and tomatoes are in season here in Wisconsin, you can't ask for a better tasting soup.
One celery rib, chopped
One small onion, chopped
One-quarter cup chopped green onion
Two Tablespoons butter
Four cups chopped peeled and seeded tomatoes
Two cups chicken broth
One teaspoon sugar
One-half teaspoon salt
One-eighth teaspoon white pepper
Two cups fresh sweet corn
One Tablespoon minced fresh basil
Two Tablespoons minched fresh parsley
One green onion, finely chopped
In a large saucepan, saute the celery, onion and green pepper in butter until
tender. Stir in tomatoes and broth. Bring to a boil. Reduce
heat; cover and simmer for about 20 minutes.* Press thruoght a sieve
of food mill; return to pan*. Add the sugar, salt and white pepper. Bring
to a boil. Stir in the corn and basil. Reduce heat; simmer, uncovered
for 3-5 minutes or until corn is tender. Garnish with parsley and green onion
when serving. Yield: 6 servings.
*I like to simmer my soups for a long time as I think you get a better flavor, so
I did mine for over two hours.
*We also like our soups a little chunky, so I did not put it through the food
mill.
Submitted by; Lynn Tietz