Category: Soups
Rating: 3.43
Servings: 6


2 tablespoon unsalted butter
1/4 cup chopped cashews
1 or 2 jalapeno peppers, chopped
1 tablespoon coriander seeds
1 teaspoon cumin seeds
4 can (16 oz @) chicken or vegetable brot; h
3 1/2 cup frozen corn kernels
1 salt to taste
1 fr. ground pepper to taste
1 red bell pepper, seeded, chopped
3 tablespoon shredded fresh or dried coconut
3 tablespoon chopped cilantro

Directions: How to Cook Corn Soup With Chilies And Cashews

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.

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Related recipes:
Delightful Dhal Curry
Hot Rough Tomato Soup
Carrot Soup (Indian)
Masoor Dahl Soup (Lentil Soup)

Recent comments and reviews for this recipe:

Mrs.Aruna Jwala writes:

Healthy and veg..less time consuming

Posted on 22 Sep 2008, 09:32 ET

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