Tomato Soup with Corn -- Quad-Cities Online Recipe Book
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Tomato Soup with Corn

Comment on this recipe

Beautifully colorful!

Ingredients

1 medium onion, chopped
2 cloves garlic, chopped
1 medium celery stalk, chopped
1/2 teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
4 large ears fresh white or yellow corn, cut from cob or use unsalted frozen corn
4 large tomatoes, cut into bite-size chunks
3/4 cup water
1 teaspoon chopped cilantro or coriander

Instructions

Saute onion, garlic, celery and red pepper flakes together in the oil. Add the corn, tomatoes and water, then bring to a boil. Simmer for approximately 1/2 hour. Puree the mixture in the blender or food processor. Serve with chopped cilantro (coriander) on top.

Kay Schriefer
Moline



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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