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  • Corn Soup With Chilies And Cashews

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    Corn Soup With Chilies And Cashews
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Unsalted butter
    • 1/4 c. Minced cashews
    • 1 x Or possibly 2 jalapeno peppers, minced
    • 1 Tbsp. Coriander seeds
    • 1 tsp Cumin seeds
    • 4 can (16 ounce @) chicken or possibly vegetable broth
    • 3 1/2 c. Frzn corn kernels Salt to taste Fr. grnd pepper to taste
    • 1 x Red bell pepper, seeded, minced
    • 3 Tbsp. Shredded fresh or possibly dry coconut
    • 3 Tbsp. Minced cilantro

    Directions

    1. Heat butter in large saucepan over medium heat. Add in nuts, jalapenos, coriander and cumin. Cook, stirring constantly, till fragrant and toasted, about 3 min. Add in broth and corn kernels; heat to boil. Reduce heat to medium-low. Cover and simmer 10 min.
    2. Puree soup in blender, working in batches, till 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 till warm, about 5 min. Garnish with cilantro.
    3. MacDiarmid.

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