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.