A sparkle of light appears through the dreary winter day ... the list is back. Yea!
Here is a warmer-upper (there is a recipe in the archives by the same name, but this one is different):
* Exported from MasterCook *
Mexican Corn Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Low-Fat
Amount Measure Ingredient -- Preparation Method
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1 teaspoon fat-free vegetable stock
1 cup Onions -- finely chopped
2 tablespoons Whole cumin seeds
8 cups Corn -- fresh or frozen
5 cups fat-free vegetable stock
1 tablespoon Salt
1 pinch Black pepper
6 tablespoons Tomato paste
1 cup nonfat milk
-- soy or evaporated skim
1/2 teaspoon Red pepper sauce
1/2 bunch Fresh cilantro -- minced
In a large soup pot, heat oil. Add onion and cumin seeds and cook for 5 minutes until onions are transparent. Add corn, stock, salt, pepper and tomato paste.
Simmer 25 minutes.
Puree half the soup in a blender, then return soup to the pot and stir well to combine. Add soy milk and red pepper sauce and reheat without boiling. Adjust
seasonings to taste and add fresh cilantro, if desired.
Source: Delicious! - Typed in 1994 by Karen Mintzias.
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