Corn Tomato Vegetable Soup

Ingredients

• 6 ears sweet corn
• 1 quart water
• 1 pint water
• 1 pint tomatoes, skinned and sliced
• 1 small onion, sliced
• 1 French carrot, diced
• ¼ green pepper, chopped
• 2 tbsp butter
• Salt and pepper to taste

Method

1. 1 Grate corn from 6 ears. Place cobs in 1.5 quarts water and simmer for 30 minutes to extract sweetness.
2. 2 Remove cobs. Add tomatoes, onion, carrot, green pepper, and grated corn to the broth.
3. 3 Simmer slowly until all vegetables are tender.
4. 4 Stir in butter, salt, and pepper. Serve hot in a tureen.