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Corn and Tomato Soup

February 21, 2011

I love the combination of home-grown tomatoes and fresh corn in the summer months but this a quick fix for those needs right now.  Although it is February and my “Better Boy” tomatoes are still green and growing larger by the day they were the inspiration of tonight’s soup.  The fresh chives are from my garden and they complete many dishes in this kitchen. 

Corn and Tomato Soup

Ingredients

  • 2 Onions (chopped)
  • 1 Garlic Clove (minced)
  • 2 T. Butter
  • 2 T. Vegetable Oil
  • 4 C. Chicken Stock
  • 1/4 Red Pepper (chopped)
  • 1/4 Green Pepper (chopped)
  • 3 T. Tomato Paste
  • 2 C. Canned or Frozen Whole Kernal Corn
  • Salt
  • Freshly Ground Pepper
  • Fresh Chives (chopped for garnish)

Preparation

  1. Saute the onion and garlic until tender (bout 4-5 minutes)
  2. Add the broth and heat; add the red pepper and cover pot and bring to a boil
  3. Lower to medium heat and cook the soup for 15 minutes
  4. Add the green pepper, tomato paste and corn and mix well; cover and cook an additional 15 minutes
  5. Serve in warmed soup bowls and garnish with chives

For the Garnish

Chives (Allium schoenoprasum)

Although the smallest species of the onion family their flavor will enhance many of your meals.

(Serves 4-6)

Recipe adapted from “Twelve Months of Monastery Soups” by Brother Victor-Antoine d’Avila-Latourrette

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