Ingredients
Units
Scale
- 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)
Instructions
- 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.