Corn And Tomato Soup
Grate the corn from six ears of sweet corn. Put the cobs into a quart
and a pint of water and cook until all the sweetness is extracted--about
half an hour. Remove the cobs and add a pint of tomatoes after they are
skinned and sliced, a small onion cut in slices, a French carrot cut in
dice, a quarter of a green pepper chopped fine, and the grated corn. Let
it cook slowly until all are tender. Stir in two good tablespoonfuls of
butter, salt and pepper to taste, pour into the tureen and serve.