Date:    02 Sep 93 10:46:42
From:    amk@bnk1.bnkst.edu

From the New York Times yesterday in the eating well column by Marian
Burros:

Mexican Corn soup (although I can't figure out what is Mexican about it)

1 onion, finely chopped 
1 celery stalk, finely chopped
2 cloves garlic, finely chopped
6 large ears of corn
2 tbs minced oregano
1 qt. veggie stock
ground pepper
salt (opt.)

saute onion, celery and garlic in nonstick pot large enought to hold
all the ingredients - sauteing in balsamic vinegar and veggie broth -
until golden brown.  Put one ear of corn in the toaster oven at 500
degrees until the kernels begin to brown - while that is roasting,
scrape the kernels from the other 5 ears and add them with the oregano
to pot.  cook about 5 minutes; then, puree in blender or food
processor, adding a little of the veggie stock.  Return the contents
to the pot with remaining vegetables stock and simmer to heat
thoroughly.  Season to taste.  Scrape the kernels form the roasted
corn and use to garnish soup Yield: 6 cups

Nutrional analysis:  105 calories, 1 gram fat, 0mgs cholestterol, 210 mgs. 
sodium, 4 grams protein, 30 grams carbo.