Creamy Corn Soup with Cashews
Creamy corn soup with cashews is quick to make, and comforting to eat.
Servings: 4 people
Ingredients
- 3 cobs corn, kernels removed (approx 450 g kernels) save the cobs for the soup
- 1 leek, washed and sliced substitute with brown onion
- 1/2 cup (90 g) raw cashews
- 1 L vegetable stock or chicken stock
- 2 tbsp olive oil
- sea salt and freshly ground pepper
- 1/2 cup shaved parmesan substitute with cheddar
- 1/2 cup chopped Italian parsely substitute with chives or rocket
- 100 g grilled prosciutto or pancetta optional
Instructions
- Warm olive in a medium saucepan, add leeks and a pinch of salt. Sauté for 5 minutes until the leeks are soft.
- Add the cashews, 2/3 corn kernels, cobs and stock. Bring to a boil, then turn down to a simmer, cover and cook for 10 minutes.
- Cool for 10 minutes, remove the cobs. Puree with a hand-held blender.
- Return soup to the stove, add the remaining corn kernels and cook a further 5 minutes.
- Season to taste. Garnish with grated cheese and chopped herbs. Serve immediately.
Notes
The soup is suitable to freeze. It will keep in an airtight container in the fridge for three days.