Corn soup with chilies and cashews
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ¼ | cup | Chopped cashews |
| 1 | Or 2 jalapeno peppers, chopped | |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Cumin seeds |
| 4 | cans | (16 oz @) chicken or vegetable broth |
| 3½ | cup | Frozen corn kernels |
| Salt to taste | ||
| Fr. ground pepper to taste | ||
| 1 | Red bell pepper, seeded, chopped | |
| 3 | tablespoons | Shredded fresh or dried coconut |
| 3 | tablespoons | Chopped cilantro |
Directions
Melt butter in large saucepan over medium heat. Add nuts, jalapenos, coriander and cumin. Cook, stirring constantly, until fragrant and toasted, about 3 minutes. Add broth and corn kernels; heat to boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
Puree soup in blender, working in batches, until smooth. Pour soup through strainer back into pot, pressing solids with back of spoon to extract liquid. Season with salt and pepper. Stir in bell pepper and coconut. Simmer until hot, about 5 minutes. Garnish with cilantro.
From article by William Rice, Chicago Tribune. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 28, 98