Chilled Corn and Cashew Soup
an elegant chilled soup, perfect for summer dining
Servings: 6 cups
Ingredients
- 1 leek, white part, washed and finely sliced
- 2 celery sticks, washed and finely chopped
- 4 corn cobs, washed, kernels removed
- 1 cup cashews
- 6 cups prawn stock can also be made with chicken or vegetable stock
- 3 tbsp olive oil
- 3 limes juice 2 of them & save the third to serve on the side
- salt and pepper
- 1 handful basil leaves, to garnish
Instructions
- Soak the cashews for 2 hours in cold water, then drain before cooking. You can skip this step if you like, but it tends to yield a creamier soup.
- Heat the olive oil in a large saucepan. Then sauté the chopped leeks and celery in the oil with a pinch of salt over a medium heat for ten minutes. Keep the saucepan lid on and stir occasionally. The vegetables should be very soft, but not brown.
- Remove the lid, stir in the cashews, then add the stock and bring to the boil.
- Add the corn kernels, turn the heat down to a simmer and cook for ten minutes.
- Remove the soup from the heat and allow it to cool for about ten minutes before pureeing with a handheld blender.
- Strain the soup through a sieve into a large bowl.
- Stir in the lime juice and season with salt and pepper.
- Refrigerate until ready to serve. Garnish with basil leaves and serve with lime wedges on the side.
Notes
Don't throw out the strained corn mixture. It makes delicious corn fritters.
The soup will keep in the fridge for 3 days.