Corn Cashew Soup
I just saw this recipe on an area in AOL. It looks so good that
I wanted to share it with you all. I plan to try it this weekend.
Place squash on a baking sheet, and bake at 400 for 1 hour or until
soft to the touch.
Whirl in processor until cashews are a fine meal. Set aside.
- 1 C. raw or dry-roasted, unsalted cashews
With a sharp knife, cut kernels off the cob. Set aside.
- 3 ears of sweet corn, cooked, or 2 cans whole kernel corn, drained*
Into a large stock pot put the water, onions, celery, and carrots.
- 1/3 C. water
- 2 medium onions, chopped fine
- 2 stalks celery, chopped fine
- 2 carrots, peeled and chopped fine
- 2 cloves garlic, crushed
Cook until soft, about five minutes, adding more water if needed.
Add to stock pot.
- 1/4 t. ground nutmeg
- 1 t. salt or to taste
- Freshly ground black pepper
Add corn kernels.
When squash is cool enough to handle, cut in half and discard seeds.
Scoop out flesh and puree in food processor or blender.
Add to stock pot along with ground cashews.
Add water to desired consistency, and cook together for 5 - 10 minutes
to blend flavors.
Adjust seasoning if needed.
Fresh herbs, minced or Shredded raw beets or Pomegranate seeds
For a special presentation, garnish with finely minced fresh herbs,
shredded beets, pomegranate seeds or a fresh sprig of cilantro.
* If desired, the drained liquid from the canned corn can be part
of the liquid added to the soup.
This gives the soup a more dominant corn flavor, but it definitely
makes a very tasty soup.