Guest guest Posted June 1, 2007 Report Share Posted June 1, 2007 Corn Soup With Chilies and Cashews (India) 2 tablespoons unsalted butter or ghee 1/4 cup chopped cashews 1 jalapeno pepper, chopped or more to taste 1 tablespoon coriander seeds 1 teaspoon cumin seeds 8 cups vegetable broth 3 1/2 cups corn kernels salt freshly ground pepper 1 red bell pepper, seeded and chopped 3 tablespoons shredded coconut, fresh or dried 3 tablespoons chopped cilantro Melt butter or ghee 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: 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 as much liquid as possible. Season with salt and pepper. Stir in bell pepper and coconut. Simmer until soup is hot, about 5 minutes. Garnish with cilantro. Serves 6. ______________________________\ ____ Choose the right car based on your needs. Check out Autos new Car Finder tool. http://autos./carfinder/ Quote Link to comment Share on other sites More sharing options...
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