Indian Corn Soup with Chilies and Cashews

Discussion in 'Food and nutrition' started by Petra Hildebrandt, Apr 1, 2006.

  1. In [email protected] wrote ..
    > Does anyone have a good recipe for Indian corn soup, I cant find one to
    > save my life!

    Hi John,

    I'm not sure if this is what you've been looking for, but it is very

    MMMMM----- REZEPTI fuer Windows 2.1 registriert, Format Meal-Master

    Title: Corn Soup with Chilies and Cashews
    Categories: Soups/stews, Vegetables
    Yield: 6 servings

    2 Tbsp Unsalted butter
    1/4 cup Chopped cashews
    1 Or 2 jalapeno peppers, chopped
    1 Tbsp Coriander seeds
    1 tsp Cumin seeds
    4 cn (16 oz @) chicken or vegetable broth
    3 1/2 cup Frozen corn kernels
    Salt to taste
    Fr. ground pepper to taste
    1 Red bell pepper, seeded, chopped
    3 Tbsp Shredded fresh or dried coconut
    3 Tbsp Chopped cilantro

    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.

    NOTES by Petra: I do not strain the soup but puree thoroughly.




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