P
Petra Hildebrandt
Guest
In rec.food.cooking [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
tasty..
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.
MMMMM
HTH
Petra
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
> 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
tasty..
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.
MMMMM
HTH
Petra
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/