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

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