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5
from 1 vote
Creamy Corn Soup with Cashews
Creamy corn soup with cashews is quick to make, and comforting to eat.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course, Soup
Keyword:
quick
Servings:
4
people
Author:
Amanda Lawson
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.