Corn and cashew soup with red pepper

This is an unusual soup in the combination of ingredients used. Nut soups are unique as they are heavier and usually have a deeper flavour. The creaminess of the nuts is delicious in soups.

This is a lovely soup. The corn and cashew nuts add a creamy texture, which is balanced by the aromatics and delicious stock. The roasted red pepper adds a lovely, nuanced decor to the soup. This soup will wow your guests and is perfect for those cold winter months.

This is one of the first cookbooks I purchased and one that I use quite a bit to make wonderful soups. Every page has been stained and every recipe has been amazing, this book taught me to love soups, not ordinary soups, but soups with flavour. The collection of recipes goes beyond the ordinary, and the chef opens up a world of amazing soups from around the world in this cookbook. This is an older cookbook, but still a classic and one that I recommend for anyone who wants to make excellent soups.

For more recipes for this amazing cookbook, click here.

Ingredients:

For the stock:

2 tablespoons oil

1 onion, minced

1 carrot, finely diced

1 celery stick, minced

1 small sweet potato, peeled and cubed

1 small potato, peeled and cubed

Small pinch of dried oregano

Small pinch of thyme

Small pinch of sage

8 cups water

Salt, to taste

1/2 teaspoon pepper

1 teaspoon oil

1 small red pepper, finely diced

Salt, to taste

2 cups corn, frozen ok

1 cup roasted cashew nuts + additional for garnish

Salt, to taste

1 teaspoon pepper

Heat the oil in a pot and add the onion, carrot and celery and cook on low heat until the onion is very soft, about 5-7 minutes. Add the sweeet and regular potatoes and cook for an addition 3-4 inutes tossing the ingredients well.

Add the oregano, thyme and sage and toss the ingredients and cooo for an additional minyte. Add the water, salt and pepper and bring to a boil. Simmer gently for 20 minutes.

Add the corn and cashew nuts and simmer gently for an additional 30 minutes.

While the soup is simmering, add the oil to a frying pan and fry the red pepper on low heat until very sofy, about 3-4 minutes. Add salt to taste. keep about 1 teaspoon of pepper per serving, about 8-9 servings and add the rst to the simmerig soup.

Cool the soup and blend very well in a blender or witha hand blender. Pass the soup through a fine-mesh sieve removing all the fibers. Work the mash well extracting as much soup as possible.

Taste the soup for salt and adjust. The soup should have a thick consistency, one that coats a spoon well, or like heavy cream.

Heat the soup well and serve it garnished with red pepper and cashew nuts.