Fresh Corn And Tomato Soup (Laurel)

Directions

1. Over moderately low heat, saute/fry onion, celery, cayenne if you like, and garlic in oil in a heavy 2 qt pan till tender. Stir frequently.
2. Strip corn from cobs with a small, sharp knife. Remove stem end of tomatoes and cut up coarsely.
3. Add in corn and tomatoes, water, and salt to sauteed vegetables. Bring to a boil; then reduce heat to low and simmer, covered, till corn is tender, about 1/2 hour.
4. The soup is pretty now, but even better if you take the next step: puree it all. Return it to the pot, thinning with a little water and adjusting for salt. Heat, stirring in cilantro leaves just at serving.
5. REF*Recipe from THE NEW LAUREL'S KITCHEN, by Laurel Robertson, Carol coral-colored soup.*Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas