Corn~ Tomato & Summer Squash Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2: Garlic cloves, fine chopped
1 large: Onion, chopped
5 cup: Chicken broth,
4 medium: Tomatoes, chopped
2 cup: Fresh corn kernels,
1: Roasted Anaheim chile or, peeled, seeded & chopped
1 tbsp: Canned mild chopped chile,
4 medium: Zucchini, thinly sliced
1/2 cup: Chopped fresh basil,
GARNISHES
Sour cream,
Cilantro, chopped
Directions:
In a large deep pot, heat oil. Add garlic and onion; saute until
softened. Add chicken broth, tomatoes, corn and chile and simmer for
15 minutes. Add zucchini and basil; simmer for 5 minutes longer.
Serve hot, passing garnishes of sour cream and cilantro.
From 1993 "Shepherds Garden Seeds Catalog," pg. 43.
Source from luhu.jp
softened. Add chicken broth, tomatoes, corn and chile and simmer for
15 minutes. Add zucchini and basil; simmer for 5 minutes longer.
Serve hot, passing garnishes of sour cream and cilantro.
From 1993 "Shepherds Garden Seeds Catalog," pg. 43.
Source from luhu.jp