Cashew Corn Chowder
The secret to this crowd-pleasing soup is blending part of the cooked soup with raw cashews to create a sweet creaminess.
6 cups water or vegetable broth
3 cups scrubbed and diced potatoes (about 3 medium potatoes)
1-1/2 cups chopped onions or sliced leeks
2 stalks celery with leaves, halved lengthwise and sliced
4 cups fresh or frozen corn kernels
1 cup finely chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
1/2 teaspoon dried tarragon
1/2 cup raw cashews
Ground pepper (optional)
1. Put the water, potatoes, onions, and celery in a soup pot and bring to a boil over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, until the vegetables are almost tender, about 15 minutes.
2. Stir in the corn, parsley, dill, salt, and tarragon and simmer, stirring occasionally, until all the vegetables are tender, about 10 minutes. Let cool slightly.
3. Put the cashews in a blender. Add 3 cups of the cooled potato mixture and process until completely smooth.
4. Pour the cashew mixture into the soup pot. Cook over medium heat, stirring occasionally, until steaming hot.
5. Season with pepper to taste if desired. Serve hot.
6. Stored in a sealed container in the refrigerator, Cashew Corn Chowder will keep for 3 days.
Makes 4 to 6 servings
From the New Enlightened Eating by Caroline Marie Dupont