Hellooooo soup! Being back in Portland has meant a few things: I have an oven (!!!), I can’t drive on the left side of the street anymore (at least not safely…), and I have cold toes. In Bali I had a few pairs of socks for running, which I haven’t used in months, so upon arrival here I was greeted with freezing feet and a need to buy some socks! I went to Target yesterday — talk about culture shock! — and scored some $0.60 fuzzy blue warm socks that are HIDEOUS. Hideous, but they keep my tootsies warm! WIN! I’m now pulling Risky Business moves all of the house as I slide to work in the kitchen. That’s a good visual for ya, right? Hehe!
Along with newly warmed feet and fresh-baked cookies (coming at you Thursday!), warm soup is such a welcomed meal here — it’s a lot easier to enjoy when it isn’t 90 degrees and humid! Get yourselves ready for an influx of warm recipes! I know it’s spring, but this temperature change feels like I moved to the arctic. I’m being dramatic, yes. Portland is actually beautiful and springy! I’m just used to my tropical SE Asian blood from the past year over there! Brrrrr!
I’ve had this recipe in the back of my mind for a while. Well, I’ve had the words “corn almond soup” in my mind for a while, but honestly had no clue what that would look like. It seems like kind of a weird combination, no? I thought so. When is the last time I had almonds in a savory situation? I mean, I see/eat them in salads all the time, but I never really see them COOKED into savory stuff. Now that I’ve said that I’m sure I’ll start seeing it everywhere … that’s how it works, right? Ha!
Welp. I bit the bullet! I made a very simple ingredient list (6 ingredients? Vegan? Gluten-free? Sugar-free? I think this is the simplest soup I’ve ever made!) and whipped this up on Monday — and was so please with the results! I wanted to make sure the almond flavor was present, otherwise there isn’t much point to adding the almonds, and it definitely was — but not overpowering! I threw the chipotle in for some HEAT and blended this sucker up! I used a hand blender and thought it was left a bit chunky — throw it into a REAL blender and get this as smooth as you can. It’s delish!Print
- 1 cup whole almonds
- 1 Tbsp cooking oil
- 1/2 cup diced shallots
- 1/2 tsp chipotle powder
- 2 cups corn kernels (frozen is fine)
- 3 cups vegetable broth
- salt to taste
- micro-greens and extra corn kernels for garnish (optional)
- Soak the almonds in one cup of room-temperature water, for at least 4 hours. When the almonds are ready, proceed with the recipe (and do not discard the water).
- Blend the almonds and the water in the blender. They don’t need to be absolutely fine, so keeping small chunks is okay. Set aside.
- In a medium-sized soup pot, heat the oil over medium heat. Add the shallots and cook until they begin to sweat — about three minutes. Add the chipotle powder, stir, and then add the corn kernels.
- Cook the corn, stirring, until they’re totally thawed. Add the almonds, with their liquid, and the vegetable broth.
- Bring the mixture to a simmer and cook for 10 minutes. Remove from the heat and carefully blend until smooth.
- Add salt to taste.
- Serve with extra corn kernels, micro-greens, and a sprinkle of chipotle powder.