Fresh Corn and Tomato Soup
From IckyWiki
This is from 'The New Laruel's Kitchen' by Laurel Robertson, Carol Flinders, and Brian Ruppenthal. We have modified it somewhat.
Canning instructions: 10 lb for 15 minutes (after full cooking directions below).
Ingredients
- 1/2 onion, chopped
- 1 stalk celery, choped
- dash cayenne pepper OR chopped fresh hot peppers (type and number to taste)
- 1 whole clove garlic
- 1 tablespoon olive oil
- 5 ears corn (4 cups kernels off the cob)
- 4 large tomatoes
- 1/2 cup water (for more flavor, use a vegetable or meat broth or stock OR vegetable juice like V-8)
- 1/2 - 1 tsp salt
- handful fresh coriander leaves, lightly chopped, OR handful of fresh basil and/or oregano leaves, lightly chopped
Instructions
- Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely.
- Saute onion, celery, cayenne OR fresh peppers, and garlic in oil in a heavy 2-quart pan until tender (oil should be enough if you keep the heat low and stir frequently, but you can also add a little more olive oil if you like)
- Add corn and tomatoes, water (or broth or stock), and salt to sauteed vegetables. (Note: I prefer to wait for salt until it's cooked a little while, then add so you can taste how much you want). Bring to a boil; reduce heat to low and simmer, covered, until corn is tender, about 1/2 hour.
- OPTIONAL: if you like your soup brothy and chunky, leave it as-is. OR, put half or all of it in a blender and puree it and return it to the pot. Heat, and stir in fresh herbs.
- At this point you can also pressure-can it if you like.
