Fresh Corn and Tomato Soup

By tlshinnick

Ingredients

• 1 1 1 celery rib, chopped
• 1 1 1 celery rib, chopped
• 1 1 1 celery rib, chopped
• 1 1 1 small onion, chopped
• 1 1 1 small onion, chopped
• 1 1 1 small onion, chopped
• 2 2 2 tablespoons butter
• 2 2 2 tablespoons butter
• 2 2 2 tablespoons butter
• 4 4 4 cups chopped seeded peeled tomatoes (Or roasted)
• 4 4 4 cups chopped seeded peeled tomatoes (Or roasted)
• 4 4 4 cups chopped seeded peeled tomatoes (Or roasted)
• 2 2 2 cups chicken broth
• 2 2 2 cups chicken broth
• 2 2 2 cups chicken broth
• 1 1 1 teaspoon sugar
• 1 1 1 teaspoon sugar
• 1 1 1 teaspoon sugar
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/8 1/8 1/8 teaspoon white pepper
• 1/8 1/8 1/8 teaspoon white pepper
• 1/8 1/8 1/8 teaspoon white pepper
• 2 2 2 cups fresh sweet corn
• 2 2 2 cups fresh sweet corn
• 2 2 2 cups fresh sweet corn
• 1 1 1 tablespoon minced fresh basil
• 1 1 1 tablespoon minced fresh basil
• 1 1 1 tablespoon minced fresh basil
• 2 2 2 tablespoons minced fresh parsley
• 2 2 2 tablespoons minced fresh parsley
• 2 2 2 tablespoons minced fresh parsley
• 1 1 1 green onion, finely chopped
• 1 1 1 green onion, finely chopped
• 1 1 1 green onion, finely chopped

Preparation

Step 1

In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.