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mexican-corn-soup-2 recipe

Date: Wed, 19 Feb 1997 10:10:32 -0500 (EST)
 From: Ann Miner (annminer@fyi.net)
 Here is a warmer-upper.
                      *  Exported from  MasterCook  *
                             Mexican Corn Soup
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 vegetable stock.  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.
 kwlacto lacto