Fresh Corn and Tomato Soup
/½ onion, chopped
1 stalk celery, chopped
dash cayenne pepper
1 whole clove garlic
1 Tbsp oil
5 ears corn (4 cups off the cob)
4 good sized tomatoes
½ cup water
½ tsp salt
(handful fresh cilantro, lightly chopped)
Saute onion, celery, cayenne if desired, and garlic in oil in a heavy 2 quart pan until tender. (This amount of oil will be enough if you keep the heat low and 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 sautéed vegetables. Bring to a boil; then reduce heat to low and simmer, covered, until corn is tender, about ½ hour.
The soup is pretty now, but even better if you take your courage in hand and proceed with the next step; puree it all. Return to pot, thinning with a little more water if you want, and correct the salt. Heat, stirring in cilantro leaves just at serving time. Serves 4.
From: Laurel's Kitchen