Our favorite vegetarian restaurant, The Om, serves the most amazing Creamy Corn Chowder, we order it every time we visit. Their soup is the inspiration for this recipe - I still haven't unlocked their secret but this soup is yummy in its own right.
*** Recipe requires soaking raw cashews over night or at
least a few hours.
Corn Chowder with
Dill
Adapted recipe from The Conscious Cook by Tal Ronnen
Sea
salt
4 tablespoons
extra-virgin olive oil
2 cups
diced sweet onions
2 large
carrots, peeled and cut into 1/4-inch dice
1 red
bell pepper, cut into 1/4 inch dice
5 cups
vegetable broth
2 large
Yukon gold potatoes, peeled and cut into 1/4 inch dice
3-4 tablespoons
fresh dill (or more if you like – I like lots of dill)
pinch
of dried thyme
1
sheet of Nori (lightly toast over stove flame to allow for crumbling)optional
1 16
oz. bag frozen corn or kernels from 6 ears of corn
1 & 1/2-3/4 cups
thick Cashew Cream **recipe to follow – need 1 cup raw cashews
white
pepper
Cashew Cream: 2 cups whole raw cashews, rinsed
very well under cold water.
Put
the cashews in a bowl and add cold water to cover them. Cover the bowl
And refrigerate overnight.
Drain the cashews and rinse under cold water.
Place
in a blender and add water to just cover the cashews.
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of
salt and heat for 1 minute. Add
the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Add the onions, carrots, celery, and bell-pepper. Saute for 10 minutes, stirring
often. Add the stock, potatoes,
and thyme, bring to a boil, reduce the heat and simmer until the potatoes are
tender, 15-20 minutes.
With the back of a spoon, smash some of the potatoes against
the side of the pot and stir to thicken the soup. Add the dill, thyme, crumbled Nori sheet, corn and Cashew
Cream, season with salt and pepper to taste, and simmer for 15 minutes. Garnish with dill, chives and tomato.
Makes 6 servings
No comments:
Post a Comment